Check it out, peeps! #MeatlessMonday from The Fit Foodie Mama (Annmarie) and Running on Happy (me!) just got a whole lot more colorful! I hope you’ll follow along, link up with us, and try out some new meatless recipes! I’m totally digging our new graphic, check it out:
SO! Let’s get down to business, shall we? I’m not Italian. Nope. Not even a little bit. I’m actually Jewish and enjoying the celebration of Rosh Hashanah as we speak. It’s a tasty holiday, in true Jew fashion. But since I’ve shared with you my all-time favorite Rosh recipe (kugel three different ways!) in the past (you can find it here), I’m going to share with you a recipe for tomato sauce — from scratch! Humor me — let’s pretend I’m Italian just for a few minutes.
I was blessed with fresh Roma tomatoes a few weeks ago from my CSA and decided I would try out a homemade tomato sauce. I’ve never done one before and to be perfectly honest I really would like to be better about making food the old fashioned way — in my own kitchen. I decided to give tomato sauce-making a whirl.
The recipe that follows was inspired by a recipe I found on Wellness Mama. I didn’t have all of her ingredients on hand, however, so I had to wing it a few times. I’m not sure how her recipe comes out at the end, but this one is spoon-licking worthy. Pair it with fresh pasta, as your sauce for eggplant parmesan or even lasagna. Tasty, tasty!
Tomato Sauce — From Scratch
inspired by Wellness Mama
- 2 lbs Roma tomatoes, peeled and seeded
- 2 Tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 carrots, finely chopped or grated
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 bay leaf
- 1/2 tsp fine grain sea salt
Peel the tomatoes: To peel the tomatoes, make an “x” on the top. Drop into boiling water for 30 seconds, and then transfer to an ice bath. Peel the skin from the “x” when they’ve cooled.
Make the sauce: Heat the oil in a large, heavy pot over medium heat. Add onions, garlic, and carrots. Saute until onions are tender. Add tomatoes, basil, oregano, bay leaf and salt. Simmer partially covered on low for 2-3 hours, stirring occasionally.
When the sauce has cooked down, remove any sprigs of herbs and the bay leaf. Using an immersion blender, puree the sauce to desired consistency. Serve immediately over your favorite dish and enjoy!
Helpful hint: Double the recipe and store in you refrigerator for up to 1 week, or freeze for up to 3 months.
What’s YOUR favorite pasta topping??