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On a recent trip to the supermarket, I came across tomatoes for $2 a kilo. If that wasn’t a sign to make my own tomato pasta sauce, I don’t know what was! This sauce is rich and flavoursome, and can be used on pasta, as a side for chicken or steak, or even drizzled over roasted veggies….its so flexible! Make up a big batch and freeze it for future delicious meals! My all time favourite way to have this is with Richelle’s Sweet Potato and Pumpkin Gnocchi, which can also be made paleo.
Ingredients
3 tbs olive oil
1 large brown onion roughly chopped 6 cloves garlic roughly chopped 1.5kg tomatoes, roughly chopped into 6 -8 pieces each 2 tbs sugar (replace with your fave paleo sweeter for Paleo) ¾ cup red wine 1 stock cube (I used beef, but you can use vegetable if you prefer) Italian dried herbs Salt and pepper to taste (be very generous!) Method
In a large saucepan, add the olive oil, onion and garlic, and lightly fry until translucent.
Add tomatoes, sugar, red wine, dried herbs, stock cube and salt and pepper. Use plenty of herbs and salt and pepper! Cover and simmer for 30-40 mins, until tomatoes have completely softened, and are falling apart. Remove from heat, and allow to cool slightly. Using a hand stick blender, blend the sauce until almost smooth (or keep it slightly chunky if you prefer your pasta sauce this way) You can also use a jug blender if you prefer. Return the pot to the stovetop, and simmer on low for 30—40 mins to let it thicken. Serve on your favourite pasta. I love it on gnocchi, check out the recipe for Richelle's Sweet Potato and Pumpkin Gnocchi (Paleo)
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