Following the success (based on the number of blog hits and my personal love of it) on my tomato sauce, that I blogged in November 2013, I have recently tried out and enjoyed this stove top or slow cooker made tomato sauce that I adapted from Sarah Wilsons’ I Quit Sugar recipe book.
This is a similar yet, simpler version of homemade tomato sauce that makes about 400ml of tomato sauce that keeps for up to a month in the refrigerator. What I enjoy about this sauce each time I make it, is that you control the taste by seasoning it the way you prefer. My family indulged in it too and I use this as base sauce for my homemade barbecue sauce.
The additions of preservative and sugar free sauces into my eating plan ensure that I am never tempted by the store bought processed variety and a necessary inclusion for those wanting to break addictions and embrace a healthy lifestyle change – I carried it to a restaurant recently with my sweet potato chips for a steak and chips with tomato sauce meal!
2 cans tomatoes (preservative and sugar free) or equivalent in preservative and sugar free tomato paste)
1/2 an onion, chopped
30ml – 60ml apple cider vinegar
4-6 whole pitted Medjool dates
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp cayenne pepper
Himalayan or Sea salt and freshly ground black pepper to taste.
- Bring all the ingredients to boil in a non-stick pot, stirring to dissolve the spices.
- Reduce the heat and simmer for about 50 minutes until the sauce reduces by almost half and has thickened.
- Blend with an immersion or stick blender or in a food processor or blender. If the sauce is still a bit runny, return it to the stove top for a little longer.
- Store in a clean glass jar in the fridge for up to 1 month – you may freeze half the quantity and defrost and use as preferred.
- You may also make this sauce in a slow cooker. Cook all the ingredients on high for 2 to 2.5 hours. After blending, you may want to return it to the cooker for another 30 minutes, without the lid, to thicken.