As promised here is my recipe for tomato pasta sauce. I use this sauce on pasta, on home-made pizza, and the pita pizzas that I pack my daughter to take to school for lunch. It can even be used as a dip for tortilla chips! This sauce is sweet, sour, and spicy (not too spicy) all at the same time. It has a nice aroma and is incredibly flavourful. Give it a try and see for yourself!
- 4 lbs tomatoes, chopped (I use Roma tomatoes)
- 1 carrot, chopped
- 1 med onion, chopped
- 1 whole garlic, roasted
- 1 red pepper, roasted and cut
- 1 package mushrooms, roasted
- 1 Tbsp salt
- 1 Tbsp oregano
- 1 tsp ground black pepper
- 1 tsp red chilli flakes
- 1/4 cup fresh basil, chopped
- 1 sprig rosemary, chopped
- quarter cup olive oil
- In a saucepan, add the olive oil carrot and onions. Sautee until onions are translucent but not brown.
- Add the roasted garlic and chopped tomatoes.
- cook uncovered on medium heat for about 50 min, stirring occasionaly until the sauce is reduced by approxitmately one half.
- Break up the tomato pieces with a wooden spoon, add the salt, mushrooms and roasted red pepper, herbs, black pepper, chilli flakes, and cook for an additional five min.
- Turn off heat. Let it cool slightly.
- Blend the sauce in a blender to desired consistency.
- Store in clean glass jars in the refrigerator until needed (for up to one week), or freeze in freezer-safe containers.
- The addition of carrot will result in a orange-red colour pasta sauce rather than the traditional deep red colour.
- Serve over pasta with grilled chicken breast or sausage.
- To make meat sauce, add ground chicken/turkey/beef to tomato sauce once reduced and cook until meat is cooked. Stir occasionally until meat is cooked thoroughly.
- This sauce (minus the chilli flakes) is great for children because of the additional vegetables that are incorporated into the sauce. My children love this sauce but hate raw tomatoes and red peppers. I have even tried adding a bunch of kale as well as parmesan cheese to the sauce with great results.