I hope you are all enjoying this beautiful fall season. In my case, it’s the first time I am experiencing seasons because as some of you know I have lived in Venezuela, Florida and California, so no seasons for me until now that we moved to Pennsylvania. Scary and exciting at the same time, hah! This season comes with different recipes I am already prepping for you, but I figured sauces are a staple for this season and the Classic Tomato Red Sauce Recipe has to be the first one I share with you. This recipe can be used as a base for anything. You can add lean ground chicken, turkey or even grass-fed ground beef if you eat red meat. I am making it without meat, just so that you can use it as a base for any recipe that calls for red sauce in your kitchen.
All organic ingredients:
- 4-6 medium tomatoes
- 1 tbsp avocado oil or any other high temperature cooking oil
- 2-3 crushed garlic cloves
- 1/2 onion
- 2 sticks of green onions/chives
- 1/3 sliced leek
- 3-4 small sweet peppers. If using the big ones just use 1/3 of a small (red, orange and yellow) pepper
- 2 tbsp apple cider vinegar (ACV)
- 2 tbsp raw honey
- 1/2 shredded medium carrot
- herbs as desired, I used basil, rosemary, oregano and thyme
- himalayan salt and black pepper to taste
- a pinch of cayenne pepper, you can make it as spicy as you desire (optional)
- a stick of cinnamon (Optional)
*Note: I love the combination of sweet and spicy or sweet and sour in my recipes so the cayenne pepper/honey/cinnamon mix is a wonderful combination in this sauce, but if you are not into opposite flavors then skip the cayenne and cinnamon but still use the honey.
- Cut 3-4 tomatoes in cubes
- Blend the other 2 tomatoes in a high speed blender
- Sauté the onions, garlic, peppers, chives and leek with avocado oil for about 5 minutes.
- Add the cut and blended tomatoes and stir in medium heat
- Add the carrots, ACV and raw honey
- Add the herbs and spices and if using cinnamon, add it as well
**Note: If you are using ground chicken, turkey or meat you should cook it with the sautéing onions, garlic, peppers, etc… And cook it for about 7-10 minutes or until well cooked. Then add the tomatoes, the ACV, raw honey and the herbs and spices and leave simmering for about another 7-10 minutes.
I use this sauce for many of my recipes: I use it for my Zucchini Pasta recipe, for my Eggplant Lasagna, and also when I am cheating with my Quinoa Pasta or even mix it with quinoa.
Now it’s your turn, how do you make your red sauces? Anything I missed? Is there an ingredient you would like to add to your tomato sauce that makes it a must add? I wanna read it in the comments below.
Hasta la vista babies,