Sometimes I like life to be tricky and interesting. But usually, I just need it to be easy... but still interesting. And this sauce fits that bill. One batch can be used for a multitude of uses, making it useful to have on hand for adding flavour and interest to a range of meals:
- use it as a dip for the Oven Baked Polenta Chips
- mix it with fresh herbs, whole grain pasta, and water sauted vegetables to make a quick pasta meal
- use it on pizzas. Definitely add some Italian herbs...
- dollop it on your burgers - it goes really well with the Black Bean Burger Patties
- encourage memories of eating tapas in Spain by mixing it with dry roasted potatoes to make Patatas Bravas. Consider adding extra garlic...
- as an accompaniment for any of the following: Corn & Vege Muffins, Corn Fritters or Potato Bites
The standard recipe is for a straight up tomato sauce. It's up to you if you want to change up the flavour with different herbs and spices. My favourite is to add Mediterranean flavours - basil, rosemary, oregano, maybe a touch of chilli. You could also make it into a full blown tomato chilli sauce, using either fresh or dried chillies. Add extra garlic, if that's your thing (It's mine, haha!).
Enjoy! And let me know how you use your tomato sauce 🙂
Add onions and wine to a medium size saucepan. Cook on high until the wine is boiling, then turn down to medium. Simmer, stirring regularly, until the onions are softened, and the wine has evaporated.
Add the rest of the ingredients, including any optional extras. Continue simmering until the sauce thickens. Approximately 20 minutes.
Once the sauce has thickened, remove it from the heat. Blend the sauce using a stick blender.
Use immediately, or store it in an air tight container in the fridge for up to a week. If you want to freeze any extra sauce, freeze it in ice cube trays, so you can defrost and use small amounts as needed.
Date paste is used to provide sweetness. I have it in the fridge. It lasts a long time, and is good for dishes like these. If you don't have any, you can substitute some whole dates that have been finely diced.
Miso is used to add umami and saltiness. If you don't have any miso, you could try using coconut aminos or soy sauce.
Ingredients
Directions
Add onions and wine to a medium size saucepan. Cook on high until the wine is boiling, then turn down to medium. Simmer, stirring regularly, until the onions are softened, and the wine has evaporated.
Add the rest of the ingredients, including any optional extras. Continue simmering until the sauce thickens. Approximately 20 minutes.
Once the sauce has thickened, remove it from the heat. Blend the sauce using a stick blender.
Use immediately, or store it in an air tight container in the fridge for up to a week. If you want to freeze any extra sauce, freeze it in ice cube trays, so you can defrost and use small amounts as needed.
Date paste is used to provide sweetness. I have it in the fridge. It lasts a long time, and is good for dishes like these. If you don't have any, you can substitute some whole dates that have been finely diced.
Miso is used to add umami and saltiness. If you don't have any miso, you could try using coconut aminos or soy sauce.
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