|Semi-dried heirloom tomatoes|
Profondo Rosso Sauce (takes about 1 hr: 20-min prep, 40 min cook time)
- 6-8 cups peeled, seeded, diced tomatoes
- 1-2 cups basil leaves
- 1-cup diced sweet onion or 1/2-red onion and 1/2-sweet
- 1.5-2 cups strained tomatoes or 1-cup tomato paste
- 5-6 cloves of finely diced garlic
- 1-tbsp dried thyme or 2-tbsp fresh
- 2-tsp dried oregano or 1-tbsp fresh
- Sea salt to taste
- Dry saute the onions for a minute or two until they become translucent but not browned. If they begin to brown or stick, add a tbsp of water or two and use a wooden spatula to keep them from sticking.
- Add a pinch or two of salt to taste
- Turn down the heat to medium low and add the garlic, thyme and oregano.
- Add a bit more water as necessary to sweat the ingredients without browning them, for about 5 minutes until they become very soft and release their sugars.
- Add the diced tomatoes and strained tomatoes and stir until well combined.
- Turn down the heat until you achieve a low simmer and cook for another 20-30 minutes until the sauce is reduced by about 1/3 or until you reach your desired consistency. Taste the sauce periodically during cooking and add additional seasoning if desired.
- Chiffonade the basil and turn off the heat.
- Add the basil to the sauce and stir.
|Creamy Tomato Sauce over Veg Noodles and Quinoa|
Now you have a fantastic base recipe to build on. Here are my a few of my favorite variations:
- Creamy tomato pasta sauce: Blend 3/4 cup of cashews with the zest and juice of one lemon and add to the base
- Marsala mushroom wine sauce: Add 1/2 cup of marasala wine + 1 cup of porcini mushrooms
- Canneloni Beet Greens and Tomato stew: Saute an onion, 1-cup cannelloni beans and add 2 cups of the base sauce, turn off heat and add 3-4 heaping cups of beet greens, mix together to wilt greens.
- Easy Gaszpatcho: chill the base sauce, add diced cucumber, diced red pepper, juice of a lime and ground pepper and cumin.
- Pizza sauce: soak 5-6 dates in water, drain and then blend dates with some of the base sauce. Combine the mixture to the rest of the base and add 1/2 cup nutritional yeast and 1-2 tbsp red pepper flakes. Optionally add shaved hazelnuts for a parmesan consistency.