Easy Tomato Sauce
Fortunately this sauce keeps well (in the fridge). Making a double batch for future use is quite practical. Much better than sauce in cans, no metallic taste or undesirable additives.
Goes without saying this sauce can be augmented with additional or alternative spices, herbs or other flavorings. Trying variations, adapting to new recipes is always a worthwhile idea.
- sun-dried tomato, strips 1/2 cup
- water 1/2-1 cup
- shallots, chopped fine 1/4 cup
- garlic, chopped 1/2 tbsp
- green onion, chopped 1 tbsp
- coriander, ground 2 tsp
- cumin, ground 1 tsp
- basil, dried 1 tsp
- oregano, dried 1 tsp
- salt, pepper 1/4-1/2 tsp
- olive oil 1-2 tbsp
- Place dried tomato pieces in a small saucepan, add 1/2 cup water.
- Simmer for at least 5 minutes, until the tomato has become soft.
- Process the tomato and water in a food processor or blender until smooth. It may be necessary to add a bit more water.
- Meanwhile saute the shallots, garlic, green onion in oil for several minutes, then stir in coriander and cumin.
- Add the tomato puree to the contents in the pan and simmer for 5-10 min.
- Finally season with salt and pepper.
- Ready to use when reaches room temperature.
- Store in refrigerator. Keeps for 2-3 weeks, possibly longer. In the freezer will last for several months.
About Thinair Recipes
Recipes developed with low-sodium diets in mind—so easy to use!
Here's a quick guide:
Recipes have one or more “boxed” ingredient lists grouped with step-by-step instructions, for example:
- garlic, chopped 3 cloves
- chicken stock 2 cups
- ...other ingredients...
- Saute garlic in oil until soft.
- Add chicken stock to pan...
- ...next step...
Ingredient boxes show what you'll need for the numbered steps. Not too complicated!
BTW “salt” in our recipes refers to salt substitute, i.e., potassium chloride, KCl. (Since KCl may not be healthy for some people, ask your doctor if it's OK for you to use it.)