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An easy, homemade tomato sauce simmered with simple ingredients, like canned tomatoes and basil! Make a big batch for delicious pastas, chicken bakes and veggie stews!
I had this vision of making my own tomato sauce. My dad always talked about how he could taste the love and care my Italian great grandmother put into her cooking. She never left her stove until her masterpiece was finito.
I wish I could say I had the same patience, but I thrive on spontaneous cooking. I'm also notorious for my messes in the kitchen—but isn't this a sign of a good chef ;-) Today's homemade tomato sauce recipe is one that will have you in-and-out of the kitchen. Instead of grabbing a pre-made jar that's higher in sodium and sugar, make your own batch under 30 minutes!
As I plan my meal prep for the week, homemade tomato sauce is a must! One batch gives a Mediterranean twist to pastas, chicken, lentil stews and sautéed vegetables. One of my favorites uses is to top Roasted Spaghetti Squash for a low-carb dinner!
Homemade Sauce vs. the Jar
Cooking your own tomato sauce let's you control the amount of sodium and sugar, and ingredients you are sensitive to, like onion and garlic for low-FODMAP dieters. Just because it's made from scratch, doesn't mean it has to be hard. Pop some tomato cans open, plop in some other ingredients and simmer for just 25 min. You're going to love how satisfying this savory and hearty sauce is, while also being way lower in sodium and sugar than the average jar.
A cast iron pan is perfect for making sauce because it enhances the flavors, it's easy to clean, and did you know it adds a little extra iron to your food?! Ever since I learned this from a San Francisco holistic doctor, I'm always pulling out my pan. All the ingredients are simple and thoughtfully added to make a balanced sauce.
- Canned tomatoes (no salt) because their fast
- Bone broth for extra protein
- Nutritional yeast for robust cheesy flavor
- Molasses for a earthy balance
- Coconut sugar for healthy sweetness
Why low sodium?
There's nothing I love more than Himalayan pink salt...ok, maybe salted dark chocolate! Besides wanting to loose excess water retention from the holidays, reducing salt is good for blood pressure and heart health. Eating whole foods and cooking at home is a way to consume way less salt than when eating out or pre-made foods. Read more about sodium here.
I'll leave you to your kitchen to get cooking! Here are a few recipes and ideas to make with this tomato sauce. Enjoy!
Get festive with a homemade recipe for easy, three-ingredient cranberry orange relish. Made with fresh cranberries, orange and coconut sugar for a perfect side to turkey, chicken, pork mains and more (jazz up yogurts, pancakes and muffins)!
I hope this post finds you sipping hot cocoa and researching your next healthy, holiday treat! I'll let you get back to your cookie Pinning in just a minute, but I wanted to share this easy side for your holiday dinners. This year, I was thankful to spend Thanksgiving with my 95-year-old, Italian grandmother in Patterson where my dad spent his childhood making fireworks and conducting science experiments. I wanted to bring something to the holiday dinner in addition to my go-to favorite (eh hem, pumpkin pie!). With a bag of whole cranberries, an orange and coconut sugar, I whipped up a colorful side in minutes.
Although Thanksgiving is over, turkey dinner is still on my mind! As a dinner guest, I missed out on all the leftovers. Whether or not you're planning a Christmas turkey dinner, cranberry relish also goes with chicken, pork and beef (as a side or glaze!). Let's brighten up your protein dishes with sweet, tart flavors and a festive look! With just three ingredients you can have a cranberry relish ready in minutes. Because it's raw, there's little to no prep-work—the beauty of a relish. You may be surprised to hear that I use a whole orange (the peel and all!). The citrus oils from the pith and peel get incorporated into the relish for something very fragrant and bright. And, the juice from the orange and the coconut sugar help to balance the tart crimson berries. I won't rival the canned-cranberry-sauce lovers—I grew up on that stuff, too. These are nostalgic tastebuds we're talking about! But I love experimenting with my family's traditions for a healthier twist and this one is super fresh and healthier, using coconut sugar instead of cane sugar.
Why Coconut Sugar?
Coconut sugar is a little less sweet and has a lovely caramel-y taste. It also ranks a 35 on the glycemic index, making it a low-glycemic sweetener (on a scale of 0 to 100). So, it doesn't spike your insulin (the fat producing hormone) as much as other sugars. Modifying recipes with healthier ingredients is just one way to keep up with your fitness goals during this holiday season.
Here are some ideas for your leftovers: