Recipe

Tomato Sauce Recipe

Add Step-by-Step Photos	Bunnyrock / All my dishes 2 years, 8 months ago A chunky tomato sauce with non-traditional seasonings. I season to taste, so spice measurements are an approximation Prep:5m Cook:40m Servings:1	Bunnyrock
	tomato onion sauce

Does this look good? Yeah! / Nope

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tinadc

Ingredients

1 tbsp extra-virgin olive oil

1 onion, chopped

3 cloves garlic, minced

1 tsp dried sage

1 tsp chili powder

1/4 tsp salt

1/4 tsp powdered ginger

1/4 tsp ground cumin

1/4 tsp ground coriander seed

1 can whole tomatoes

1 tablespoon nutritional yeast (optional)

Directions

In large skillet, heat oil over medium heat; cook onion, garlic, and spices (reserving nutritional yeast), stirring occasionally, until onion is softened, about 5 minutes.

Add tomatoes and juice, breaking up tomatoes with spoon; bring to boil. Reduce heat and simmer until spoon scraped across bottom of pan leaves gap that fills in slowly, about 20 minutes. If adding nutritional yeast, stir in now, and cook for another minute or two.

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Comments

dariana 2 years, 8 months ago said:
Oh wow, homemade tomato sauce. I will definitely try this, thanks so much for sharing.

bunnyrock 2 years, 7 months ago said:
No problem! Let me know what you think when you get around to trying it out.

tinadc 1 year, 10 months ago said:
For how long can you store it?

bunnyrock 1 year, 10 months ago said:
Like any sauce, you can freeze it, but if you're just keeping it in your fridge, you'll want to use it within a couple of days.

pointsevenout 1 year, 4 months ago said:
Found that the spices sucked up the oil and started sticking to the pan and the onions and garlic took longer to cook because the spices sucked up the oil. One tablespoon of oil is a goodly amount of oil to sauté in. I suggest you rewrite the recipe to sauté the onions and garlic first, then add the spices and sauté for an additional minute.

Had to add an additional teaspoon of salt and half a teaspoon of pepper. I wish you could be more precise with the spices. It is your recipe that you are sharing. If I need to change the spices according to my tastes then why would I even think about using your recipe?

It still has the acidy raw tomato twang of the whole tomatoes fresh from the can. There is no deep flavor here. When the fluid simmered out of the tomatoes, it indeed was chunky as advertized, there was not much sauce to speak of. I think your idea of tomato sauce is in a complete other galaxy than mine. A non-traditional sauce is definitely an accurate description. I like trying new things all the time. This recipe just didn't pan out for me.

This recipe is mediocre at best.

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