This is my favorite go-to, quick and easy tomato sauce recipe that requires only a handful of ingredients. I use it for gluten-free, dairy-free Vegetable Lasagna, mix it with mung bean noodles and steamed broccoli, and it freezes well if you needed to make a batch to keep on hand.
Large stock pot
Buy everything organic if you can. Here‘s why.
1 tbsp cold-pressed, virgin coconut oil
1/2 red onion chopped (here’s a tip)
3 stalks celery, chopped (here’s a tip)
2 carrots, peeled
5 large tomatoes, blanched (here’s how)
2-4 cloves garlic, minced
2 cups pure water
Fine ground sea salt to taste
Fresh black pepper to taste
This sauce is great on its own, but you can also add fresh basil, parsley or oregano, to taste, if you like.
Let’s get started:
Chop up all your veggies…
… and toss into a large pot coated with coconut oil. Cook over medium heat, stirring often.
Set a saucepan full of water to boiling and blanch your tomatoes. Set aside.
At the 15 minute mark, add garlic to your veggies and stir, cooking for about 5 more minutes until browned.
Add blanched tomatoes to your veggies with 2 cups of water (if you are adding herbs to your sauce, this is the time) and simmer together for about 10 minutes.
Transfer cooked sauce to a blender and mix until thoroughly pureed and transfer back to stock pot.
Season with salt and pepper to taste. Keep warm if you are going to use right away or store in an airtight glass container in the fridge or freezer.
That‘s it! Enjoy.
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