Homemade Tomato Sauce Recipe (With Video)

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Hello and welcome to Freshly Served, the healthy vegan cooking show. I’m Heather and tonight we’re gonna make a dish with tomatoes and peas.

Now I’m doing this in the winter so I’m using canned tomatoes and frozen peas. Not my favorite thing to do but when its winter you do what you gotta do.

This is an equally lovely dish actually its probably better in the summer, you can use fresh tomatoes, fresh peas from the garden and you don’t even have to cook it but since I’m using canned tomatoes I’m going to cook this.

If you did it with raw tomatoes you’d wanna let it sit and have the seasonings marinate into the vegetables and I’ve got some rice cooking on the back because I’m gonna serve this over rice.

Serve it over whatever you like, don’t get paper from your can into your tomatoes. In the summer this is really nice over some, let’s see fresh grated zucchini or some sprouted quinoa, something like that.

So you get your tomatoes into the pot and I’ve got whole potatoes here so I’m gonna break them up with just a spoon, diced tomatoes are probably my favorite but I don’t have any good organic diced tomatoes at the store across the street from me so I went for the tall ones but they’re kind of fun, you’ll get a nice mouthful of tomatoes.

Ok! So those are in there, I’ve got the heat on just on medium and then I’ve got my peas here. I’m gonna throw those in as well. I’m using quite a lot of peas because I like them.

You can also do this with corn if you like. I find nothing beats a good green pea so I like to use them. Ok! So once those are stirred through, I’m gonna add the spices right now.

What I’m gonna put in here is some cumin and I have put proportions on this recipe base on what I like but you can changed it if you like something more or if you like something less.

Alright! So cumin in there, ground mustard in there, a little bit of cayenne. I’m not into too much spice but a little bit is nice and that’s what we are going for here. A little bit spicy tomato sauce.

So some black pepper, I like black better than cayenne so I put a bit more of that in. (Oh! Lids breaking! Things are not going well today.) Some oregano and I put a fair bit of that in there and some all spice to finish it off.

All spice not just for baking. Some salt, to bring all these crazy flavors together and I’ve got my salt shaker today that have some salt crystals and dried kelp so that it brings some extra nutrients in my salt and also reduces the amount of salt I use coz the kelp taste pretty salty too. Seeing as it grows in the ocean.

So stir all those spices in there and then you’re gonna let it simmer for I don’t know twenty minutes. It’s not a huge deal because you’re using; well because I’m using canned tomatoes today. They don’t need to cook; they just need to have the flavors combine.

And cooking speed that process up but it’s not necessary so you can also just marinate this and if you’re using fresh tomatoes and fresh peas that’s what I would do so that you don’t cook the vegetables and you can just marinate them at room temperature or on the fridge.

I’d probably give it about an hour to marinate them together but cooking ten – twenty minutes and you’re good to go.

While that’s simmering away you can chopped up some herbs if you can find some, I’ve got my hands on a little bit of fresh parsley that’s sticking out from my garden and then I’m going to zest and juice this lemon. Zesting just takes off the very outer part of the skin of citrus fruits, so delicious.

Once you’ve gotten that off, you then cut your lemon in half and squeeze out the juice so what I do is I just take a little bowl with a strainer, stick something in here and I use my zester most of the time. Fork works as well. Just give it some pokes and squeeze all of that beautiful juice out.

Alright! I’m gonna throw this into my tomato sauce and this is a pretty nice tomato sauce for a lot of different purposes, you can put it on pasta. I’m just gonna serve it over some rice just to show you that you can do something different with it.

Get the lemon juice in there as well and that’s gonna really freshen the sauce up, stir it around, we’re adding the fresh herbs in the end because otherwise they will get very limb and their flavor doesn’t hold up very well in heat.

As well as the fact that they have a lot of nutrients in them and if we cook them to death those nutrients will get lost. So I’ll add right at the end for maximum flavor, maximum nutrition.

A lot of people don’t think of herbs has a lot of nutrition because they’re so small and they don’t use very much but they got lot in there especially parsley. Excellent amount of antioxidants!

Ok! So once that has finished simmering, give it a taste. Make sure it taste ok, best thing to do for tasting is have a separate spoon so you don’t get your saliva into the food which is bad not only for sanitation but because your enzymes in your saliva starts to break down the food and just not the best.

See if it needs anything, more, maybe all I need is a bit more black pepper.

Alright! Like I said I’ve got rice here, you can use pasta if you like. I like to use whole grains whenever I can rather than a noodle because the grains to make the noodles are a little bit broken down and every time you break down a food it starts to lose its nutrition.

So whole grains are the best source of nutrition even if you’re using whole grain noodles, a whole grain in its whole stage is a little bit better.

Now, there you go some lovely tomato and green pea sauce over rice. Hope you enjoy. You can find the recipe at HealthyVeganRecipes.net. I’m Heather and this is Freshly Served.