Posted inSauces
Chunky Tomato Sauce
I like to keep a jar of this flavorful red sauce in my fridge for the week – and allow it to be used in many ways.
This tomato sauce can be poured over warm pasta, used as a dip for bruschetta and stuffed mushrooms and even blended to create a more fluid sauce for a simple spaghetti.
This tomato sauce can be poured over warm pasta, used as a dip for bruschetta and stuffed mushrooms and even blended to create a more fluid sauce for a simple spaghetti. I like to keep a jar of this flavorful red sauce in my fridge for the week – and allow it to be used in many ways. With little kicks of chili flakes, bites of fresh herbs and the bold flavor of garlic; I tip my hat to earth for making this creation possible.
Chunky Tomato Sauce
This tomato sauce can be poured over warm pasta, used as a dip for bruschetta and stuffed mushrooms and even blended to create a more fluid sauce for a simple spaghetti.
Ingredients
- 4 cups grape tomatoes*, halved
- 1 yellow onion, chopped
- 7 garlic cloves
- ½ lemon, juiced
- 2 tbsp olive oil
- Sprinkle of chili flakes
- 1 tbsp plant butter
- ½ tbsp onion powder
- ½ tbsp salt
- ½ can tomato paste (3 oz)
- ¼ tbsp pepper
- water
- Fresh herbs *
Instructions
- Heat a large skillet on low flame
- Add olive oil
- Add onion and saute for 3 minutes
- Add garlic and saute for 1 minute
- Add plant butter, chili flakes and a small squeeze of lemon juice, saute for 1 minute
- Add a splash of water to deglaze the pan, if necessary
- Add onion powder, salt and pepper – stir in for 30 seconds
- Add tomatoes and stir for 2 minutes
- Increase heat to medium flame
- Add ½ cup water
- Add fresh herbs
- Cover with lid and allow the tomatoes to burst and simmer for 5 minutes
- Remove cover and add tomato paste and remaining lemon juice, stir in
- Cover with a lid once more and allow everything to simmer together for 5 minutes
- Taste sauce and adjust salt – if needed
- Serve warm
Notes
Use any favorite tomato you have handy. Cherry tomatoes work well here – even a large tomato, small chopped. I recommend using what is local to you, that packs a flavor you love.
I used fresh rosemary and thyme for this recipe. I used about 1 ½ tbsp of rosemary and 1 tbsp of thyme
As an alt to the fresh herbs, you can use dried herbs (about 2 tbsp)
