Here’s a deliciously spicy homemade tomato sauce recipe that is made from scratch using fresh tomatoes. It is an easy one-pot recipe that requires about 20 minutes of active preparation. Make a big batch of this divinely flavoured basic tomato sauce and you’re set for a week.
It just so happened that I had a big bunch of organic tomatoes that needed to be consumed or dealt with quickly. So, I decided to go for homemade tomato sauce, which is easy to store and use for dishes such as lasagne, pasta, casserole, curry etc.
Evidently my homemade tomato sauce recipe is oil-free, as everything else on my blog. However, you do not really taste or feel the absence of oil – I really do not understand why the oil is used so much everywhere! It sometimes seems like oil was the one essential ingredient you couldn’t do without, when, in fact it’s not.
I baked an absolutely delicious plant-based oven dish with summer squash, eggplant, potatoes and vegan Parmesan with my homemade tomato sauce.
To sum it up, my homemade tomato sauce recipe is:
- Candida diet friendly
- low glycemic
Homemade Tomato Sauce Recipe
- 1.5 kilos tomatoes, chopped
- 1 big onion, chopped
- 2-cm piece of ginger, pealed and chopped
- 3 garlic cloves
- 2 tsps oregano
- 2 tsps diced rosemary leaves
- Pinch of chilly flakes
- Sea salt
- 2 cups water
- 2 basil stalks with leaves
- 5 tbsps apple cider vinegar or lemon juice
- Stevia to taste
- Place onion, ginger, garlic, oregano, rosemary and chilli flakes in a large pot. Add a few tablespoons of water and sauté for 5 minutes adding 1 tablespoon of water at a time to prevent sticking.
- Throw in the tomatoes and 2 cups (480ml) of water. Stir well and bring to boil. Let simmer on low heat without lid for 45 minutes stirring occasionally.
- Turn off the heat and add basil leaves and chopped stalks and blend until smooth using an immerse blender. Finally, add sea salt to taste, rice vinegar and agave syrup, mix well and let simmer for another 10 minutes.
Tips on my homemade tomato sauce recipe:
- If you plan to use it in 3-4 days, cool the sauce and transfer to jars, bottles or other containers and put in fridge. However, should you want to conserve the sauce for longer, pour it (while still hot) into sterilised bottles or jars. Sterilise the jars in oven – place the jars face down on oven rack and heat them (100 C, 212 F) for 15-20 minutes. Cover tightly with clean lids and let cool at room temperature.
- Use any sweetener you like if you don’t struggle with Candida overgrowth.
- Feel free to add less of chilly flakes or ditch them altogether, if you’re not into spicy food.