In our family, we prepare wholesome, heartwarming filling foods that we enjoy and love. As a general rule, we try to use very little mass-produced foods with tons of additives. I know it is quite easy to just pick up a jar of sauce, pay for it, take it home and make a tasty meal with it. But I like to think that I know exactly what my family is eating and that is why for a lot of our meals, I make various sauces.
A lot of the meals require a sauce of some kind or another. The sauce helps to bring a burst of flavor, colour, and moisture (texture) to the dish. Can you imagine a spaghetti bolognese without the sauce? Drab and boring right? Right. A lot of the foods I prepare for my family incorporate some sort of sauce, most of which I make myself. Some of these include pasta dishes like ravioli, spaghetti bolognese, lasagne, sweet and sour chicken, chilli con carne, curries and a whole lot more.
I’m going to share with you an awesome tomato sauce that I make in bulk and store appropriately for use with all my meals which require tomato sauce. After it’s made, I store some in [easyazon_link identifier=”B01HBV4WO0″ locale=”US” tag=”joleisacom21-20″]freezer safe containers[/easyazon_link] that allows me to use it later on in the year, some are stored in jars which are kept in the fridge and the excess I share with family and friends.
The last batch I made turned out to be one of the most frugal things I’ve done lately. In the week before Christmas, my local supermarket had on special offer lots of fruits and vegetables. SEE HOW I USED THE BULK OF POTATOES I BOUGHT. My bargain haul comprised mostly of potatoes (that soon started sprouting) and tomatoes.
Epic Tomato Sauce:
Ripe red tomatoes (any type)
Black or white pepper
Brown sugar and salt
For my epic tomato sauce, I washed the tomatoes (ensuring that none were diseased or going off), I then roughly chopped them and set them aside. After dicing the onions, I sauteed them in the olive oil. After the onions are softened I added the chopped tomatoes, herbs, flavor cubes and black/white pepper. The aroma at this point is amazing! I let it simmer for about 20 to 30 minutes on a low to medium heat. It should look rich and scrumptious. Just when I turn the flame off I add the sugar and salt to counteract the acidity and tart taste of the tomatoes. Once cooled, I put some in batches in the food processor, puree and then separate into different storage containers. Trust me, it is so tasty and I always get compliments when I use my epic tomato sauce. Why don’t you try it and tell me what you think?
Look out and I will share with you some other sauces that I make from scratch, at home. It saves me time and money and I can rest assured that I am not feeding my family rubbish.
Have a good week ahead.
Or, before you go, how about checking out our video on how to portion a chicken?
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