It seems most people don’t realize how much sugar is added to store bought tomato sauce. Having grown up in an Italian family, I have always been aware of it. Mostly because I learned at a young age that I don’t like “sweet sauce”. So if store bought sauce was used, I would have to use a lot of herbs, garlic, and salt to alter the flavor. The good news is if you like a “sweet sauce” there is a very natural and healthy way to achieve that; add cooked carrots to your sauce. Carrots will naturally add a sweetness to your sauce and because you blend the sauce, you won’t even notice they are there. Like most of my recipes, I want people to see how easy it is to make your own sauce and how much healthier it really can be. As for the totals on the seasonings, add or subtract based on your tastes. The other surprise is how many people don’t realize a “Paleo Friendly Sauce” will taste better than any store bought jar of sauce.
|Prep Time: 30 minutes||Cook Time: 20 minutes||Total Time: 50 minutes|
- 1 large green pepper
- 1 yellow/white onion
- 28 oz whole peeled tomatoes (I use San Marzano because they only put tomatoes in the can. No other junk.)
- 6 oz of tomato paste (Low sodium, all natural is the best)
- 1 tablespoon of extra virgin olive oil
- Roughly 20-25 fresh basil leaves (You can use 2 tablespoons of dried basil leaves as well)
- 3 tablespoons of Italian Seasoning herbs
- 1 tablespoon of chopped, fresh garlic
- 1-2 cups of water
- Put the whole tomatoes and tomato paste into a large sauce pot and begin to cook on medium.
- Chop the onions, peppers, and garlic into “smaller” pieces. Put all three in a frying pan with the olive oil.
- I usually add about half the spices to the frying pan with the veggies and the other half in the sauce pan with the tomatoes.
- You want to cook the veggies on medium until they are soft. Then add them to the tomato sauce.
- At this point, add the water 1 cup at a time and stir. If you want a thicker sauce (like marinara) use less water. If you want a little thinner sauce, add more water. But remember to stir after each cup added so you can get an idea of how thin the sauce is.
- I usually cook the sauce for about 30 minutes for smaller batches (those equal to this recipe) and longer for larger batches; usually about 45-60 minutes.
- About 10-15 minutes before I’m done cooking it, I put an immersion blender into the mixture to eliminate all of the chunks from the whole tomatoes and the veggies.
Optional add-ins: cooked sausage, whole sausage links, ground turkey or beef, grated Romano or Parmesan cheese, and more vegetables. Everyone has their own preference of sauce and my idea with this sauce is it makes a great starting point to add your own twist into it. I also make large batches of this sauce and can it for later use as well. If you don’t know how to can, you can also freeze the sauce in Ziploc bags for later use.
Nutritional Facts Per Serving
|Total Fat: 2.4g||Saturated Fat: 0.4g|
|Carb: 15.1g||Sodium: 275mg|
|Fiber: 3.6g||Cholesterol: 0mg|
|Sugar: 8.3g||Protein: 1.4g|