I would just like to announce that I’ve stumbled across a culinary gem: chipotle tomato sauce. It is mind-blowing delicious, and it serious has changed my vegetarian food game. Because the flavors are such a delicious, smokey mix of savory, slightly sweet and spicy, this effortless sauce elevates even the most humble of spaghetti squash or gluten free pastas, and takes a could be blah dish and adds all the panache you could ever want. I can’t take credit for this recipe, because I learned it from a chef here in DC during one of my cooking classes. I feel like I should send her a thank you note or something, because I love.this.sauce. Here’s why:
- Inexpensive to make
- Makes everything taste better
- Free of the fructose corn syrup, sugar, and gross preservatives found in your tomato sauce on the shelf
This recipe is sugar free, preservative free, and you have complete control over the ingredients. This is why I LOVE making everything from scratch. Honestly, homemade tomato sauce is so effortless to make, and has so much more flavor than store bought. If this is one thing you can add to your life, you won’t be sorry for investing a little bit of time in making your own!
SERVES: 16 ounces
PREP TIME: 5 minutes
COOK TIME: 20-30 minutes
- 2 BPA free cans of diced plum tomatos (or dice fresh)
- 1 white onion, diced
- 2-3 garlic cloves finely chopped
- 1-2 TBS olive oil
- chicken stock or water as needed to thin sauce
- 1/4 cup basil
- 2+ TBS chipotle paste or chipotle peppers
- OPTIONAL 2 pieces of raw bacon
- Salt/Pepper to taste
- Dash of smoked paprika to taste
- 1-2 tsp stevia to taste (depending on how sweet your tomatoes are, you may not even need this)
- Saute the onions and garlic in a pot large enough to add all ingredients. For the paleo version, saute them with the bacon for amazing flavor; leave out if you’d like to do a vegan version. If you use bacon, don’t use oil to saute onions.
- Add the tomatoes and other ingredients, and bring to a boil. Immediate reduce to simmer, and let it simmer for at least 20 minutes. This is key to cooking off the acidity.
- Remove from heat and allow mixture to cool. If you want a very smooth blend, use an immersion blender. Some recipes favor a thicker, chunkier sauce, so mix it up a bit.
Among the many praise worthy attributes of this sauce, I have to include that it freezes beautifully. It’s easy to make a large batch, put it in mason jars and freeze it. Because I can basically ignore it while it simmers away, it’s also a great sauce to include during my weekly food prep. You can dial the heat up by adding jalapenos, or you can round it out by adding a squeeze of fresh orange juice. To make plain sauce, just leave out the chipotle paste and paprika. Same-same, and so effortless! There are so many recipe possibilities for this sauce, so get creative and start cooking! Much love and lots of spice from my kitchen to yours!
Yum! I bet this would be good on gluten-free pizza as well. I’ll have to try it.
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That’s actually a brilliant idea!!!!! I think I know what I’m making for dinner this weekend now😉