TOMATO PASTA SAUCE -
SIMPLE SIMMER
A great sauce is the secret behind many a great food. The punch and depth of flavor they add can elevate food status from good to ‘oh wow’. Make this simple sauce as your pasta water boils and cooks using jarred or canned pasta sauce (organic if possible). Big flavored, this simple sauce can be used in so many ways. This recipe makes a big batch so it’s perfect for freezing. The herbs are wonderfully healing and add big flavor so be liberal.
INGREDIENTS:
2 large 16-19 oz. cans/jars organic tomato sauce
1 tbsp Maison Orphee olive oil
3 tbsp fresh garlic, minced
2 red or Vidalia onions, grated or finely chopped
3-4 tbsp Italian seasoning blend, rubbed
¼ - 1 tsp dried chili pepper, to taste
3/4 cup sun-dried tomatoes, rehydrated, finely chopped. Save soaking liquid.
½ cup red wine, if desired
Sea salt and freshly ground pepper
Fresh plant-based or real Parmesan cheese, grated
1/2 tsp fine grey sea salt, to taste – add after a taste test, sun-dried tomatoes can be salty
¼ cup fresh basil leaves, roughly torn, plus additional to garnish
OPTIONAL – 1 -2 Medjool dates, pre-soaked and drained (reserve water for another use.)
DIRECTIONS:
TERI’S TIPS:
SIMPLE SIMMER
A great sauce is the secret behind many a great food. The punch and depth of flavor they add can elevate food status from good to ‘oh wow’. Make this simple sauce as your pasta water boils and cooks using jarred or canned pasta sauce (organic if possible). Big flavored, this simple sauce can be used in so many ways. This recipe makes a big batch so it’s perfect for freezing. The herbs are wonderfully healing and add big flavor so be liberal.
- Sauce for pasta, pizza, appetizers, roasted vegetable stacks, etc.
- Prep time: 8 minutes Cook time: 15 minutes minimum or 1-2 hours as time permits
- Whole-food, vegan, gluten, dairy and soy-free
- Makes approx. 6 cups
INGREDIENTS:
2 large 16-19 oz. cans/jars organic tomato sauce
1 tbsp Maison Orphee olive oil
3 tbsp fresh garlic, minced
2 red or Vidalia onions, grated or finely chopped
3-4 tbsp Italian seasoning blend, rubbed
¼ - 1 tsp dried chili pepper, to taste
3/4 cup sun-dried tomatoes, rehydrated, finely chopped. Save soaking liquid.
½ cup red wine, if desired
Sea salt and freshly ground pepper
Fresh plant-based or real Parmesan cheese, grated
1/2 tsp fine grey sea salt, to taste – add after a taste test, sun-dried tomatoes can be salty
¼ cup fresh basil leaves, roughly torn, plus additional to garnish
OPTIONAL – 1 -2 Medjool dates, pre-soaked and drained (reserve water for another use.)
DIRECTIONS:
- Heat a large saucepan over medium high, once warm, reduce to medium and add 1 teaspoon of the olive oil, reserving the remaining. When the oil begins to shimmer, add in the onion, and cook until translucent. Approximately 5 minutes.
- Turn the heat to medium low, add the garlic and cook for a few more minutes.
- Meantime crush/rub the herbs and chili flakes in a mortar till fragrant. Add to the onion, garlic mixture along with the sauce, sun-dried tomatoes and wine if using. Reduce heat to simmer and thicken the sauce – ideally for 60 minutes or more yet 15 minutes will do if you are in a hurry. Stir occasionally when simmering.
- Taste and adjust seasonings, adding the sea salt, pepper and additional herbs if needed. Stir in the reserved olive oil and serve a generous portion of sauce over ½ to ¾ cup of your favorite pasta. Top with cheese.
TERI’S TIPS:
- Serve this sauce over a mix of veggie noodles from zucchini spirals or spaghetti squash and combing with this bean pasta, (along with steamed greens) makes for a fabulous, protein, fiber rich, quality carb, gluten-free meal.
- Make quickie focaccia with a gluten-free or sprouted whole grain pitas by brushing with olive oil, topping with veggies such as slivered peppers, onions, tomatoes, herbs, and a sprinkling of plant or organic goat cheese. Bake 10-13 minutes at 350F.
- You can also cook the sauce down to thicken and serve as a dip, topping, or filling, garnishing with basil frisée. It’s also amazing on crispy, oven toasted baguette slices that you have brushed with olive oil and rubbed with a cut garlic clove.
