This sauce has been grandchild approved. Commercially made tomato sauce is generally packed with additives and huge amounts of sugar. Other homemade tomato sauce recipes would frustrate me with their long cooking times. Here is my simple and delicious solution that tastes awesome. You can also turn this sauce into a “chilli sauce” by adding fresh or ground chilli.
Makes 2 cups, prep time 5 minutes, cook time 10 minutes.
- 1 Tbsp coconut oil
- 1/2 red onion, diced
- 1 tsp garlic, minced or finely chopped
- 1/2 tsp ground turmeric
- 1/2 tsp allspice
- 1/2 tsp smoked paprika, or to taste
- 1 1/2 cups (325ml) organic passata/tomato puree
- 1 Tbsp organic tomato paste
- 3 Tbsp maple syrup, 100%
- 2 Tbsp apple cider vinegar
- 3/4 tsp sea salt
- 1/3 tsp black pepper, ground
Heat a saucepan on medium heat. Add the coconut oil and onion. Cook for approximately 4 minutes or until the onion is soft.
Add the garlic and cook for 1 minute. Stir in the turmeric, allspice and smoked paprika. Cook for 30 seconds or until fragrant.
Add the passata, tomato paste, maple syrup, apple cider vinegar, salt and pepper. Stir to mix together and bring to a simmer. Simmer for 2 – 3 minutes.
Transfer to a blender and blend for approximately 15 seconds or until you have a smooth sauce. Taste the sauce and adjust the seasoning if needed.
Pour the sauce into an airtight glass jar or bottle. Store in the fridge for up to 3 weeks.