Saturday, January 16, 2010

Jenn's Tomato Sauce

Just a quick comment: this is one of those recipes created in efforts to simplify the family kitchen, and hold up my iron-clad rule.... veg with every meal (even for visiting kids!). In this case most especially the magical vegetable, jam-packed with vitamins & minerals- the Sweet Potato.

1/2 large sweet potato*
1/2 large or 1 small fennel buld
2 med. onions
2 large garlic buds
2 tablespoons (soup spoons) tomato paste, preferable organic
500ml (3 cups) tomato puree, perferably organic
olive oil
sea salt
dried or fresh oregano and/or basil

*Actually, all vegetables are preferably organic and locally sourced. If you can't have both, I choose based on the vegetable. High water based veg & fruits need to be organic, otherwise, GO LOCAL. If you think your family might not be ready for a taste change, start with a 1/4 sweet potato and build it up.

Usually the night before, but it also works well minutes before, boil up all the vegetables, on a medium flame, until soft. If you are doing this the night before, drain the veg but KEEP THE WATER you cooked in. Put the veg in a plastic container and the broth in something else. Refridgerate.

When you are ready to make the sauce, put the 1/2 the veg, and the fresh herbs if you are using them, in the blender, add a just enough tomato puree to get it blended. Then do the same for the rest of the veg.

In the meantime, in a large frying pan, on medium heat, heat 3 tablespoons (soup spoon) of olive oil and 1 teaspoon (coffee spoon) of sea salt. As the veg are blended, put them in the pan. Once all the veg are in the pan, add the rest of the tomato puree. Add the tomato paste. Stir well. The oil stirs in better a little later when it is all good and warm. Adjust thickness with more tomato puree or some of the cooking liqud from the veg.
Add the dried basil & oregano if you aren't using fresh.
You an always add some dried garlic and salt at the end to boost the flavor or make it closer to what you are"used to".

By the way, keep that leftover cooking water, youo can use it anytime, any recipe calls for vegetable broth.

Serve with pasta, parmeseam.. as you like.
Feel GREAT about all the great veg you and your family are getting!
The leftover sauce (if there is any, is great used as a pizza sauce 1-2 nights later!

Eat Well. Feel Great.

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