tomato

Tomato Sauce & BBQ Sauce

How good is sauce? Especially with sausages. We had the most delicious lamb & rosemary sausages the other day, they were amazeballs. You know the Sherwood Rd Butcher does paleo-sausages? How good is that! I haven’t tried them but I have heard good things. Why am I rambling about sausages? I came here to tell you about my sauce. It’s good.

Did you know that one cup of regular tomato sauce has around 50g sugar? In sauce! It’s savory, why the hell is there that much sugar in it? No wonder kids go loopy. The condiments in your fridge are normally LOADED with hidden sugar. Sweet Chilli Sauce can have about 110g/cup! You can find my healthier version HERE.

400g fresh tomatoes
400g tinned tomatoes
1/4 cup tomato paste
1 tsp coriander seeds
2 lge cloves garlic, crushed
1 thumb sized piece of ginger, chopped roughly
3/4 cup apple cider vinegar
2 celery sticks, finely chopped
1 red onion, finely diced
1 tsp rock salt
OPTIONAL- 1 bunch basil, chopped roughly
1 tbs coconut oil

In a large saucepan heat the coconut oil over a medium heat, sauté the onion, garlic, ginger, celery & coriander seeds until onion is translucent. Add the tomato paste & cook for a further 2 mins. Add all the remaining ingredients & bring to the boil. Reduce to a low simmer & simmer for about 20mins. Allow to cool before transferring to a food processor & blending until smooth. Store in sterilized jars in the fridge. Mine lasted about 2 mths.

BBQ SAUCE

This is the bomb. I have used it to marinate chicken wings, ribs, added to savory mince, dipped meat in it and probably a heap of other things. Every time is was delicious.

2 tbs tomato paste
1 cup MY TOMATO SAUCE (from above)
1 tbs honey
1 heaped tsp sweet paprika
1 heaped tsp smoked paprika
100ml apple cider vinegar
2 tsp Dijon mustard
1 tbs coconut oil
Good pinch of salt

Heat the oil in a saucepan and add the tomato paste & paprikas. Cook for about 2 mins. Add everything else to the saucepan, bring to the boil, reduce to a simmer & allow to simmer for 15-20mins over a very low heat. Remove from heat, allow to cool then blend with a stick mix or food processor until smooth. Transfer to sterilized jars & store in the fridge. Mine was fine for about 2 mths, it might last longer but I used mine all up by then.

Paleo Tomato Relish

After making Zucchini Fritters again on the weekend and wishing I had some Tomato Relish to go with them, I thought I would give it a whirl making my own. After looking at a few recipes I was AMAZED at how much sugar normally goes into them! One recipe had over 1kg of sugar!?! WTF?? Diabetes with your relish anyone!? So here is my version, I used stevia but if you prefer you can use the small amount of honey.

The antioxidant properties of lycopene in tomatoes may protect our immune cells from destructive free radicals, molecules that can harm cells and damage DNA. Tomatoes are rich in vitamin C, which, like lycopene, is linked to reducing the risk of heart disease. Tomatoes are also high in salicylates, which have an anti-clotting effect on the blood, and may be partially responsible for tomatoes’ protective effect against heart disease. Tomatoes contain vitamin K, which plays a key role in clotting blood and maintaining strong bones. The Vitamin A in tomatoes helps maintain healthy skin, hair, mucous membrances, bones and teeth.

8 tomatoes, chopped
2 tbs tomato paste
1 lge red onion, diced
2 lge cloves garlic, crushed
1 tbs olive oil/macadamia/coconut oil
3cm cube ginger, finely chopped
3 tbs apple cider vinegar
1 tbs honey or tiny bit stevia to taste
1 tbs mustard seeds (optional)
Pinch salt
Pinch pepper

In a medium saucepan heat oil, add onion, garlic, ginger and tomato paste and cook until onion is translucent. Add remaining ingredients and reduce to a low simmer. Simmer for about 20mins. Remove from heat, allow to cool, spoon into jars or an airtight container and store in the fridge.

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Tomato and Kale ‘Compote’

I’m not really sure “compote” is the right word for this but I am going to run with it anyway. This side dish came about as I was experimenting with ways to hide kale from Travis, or at least make it so delicious (like the Creamed Kale recipe that he loves) that he’d eat it anyway. He hasn’t tried it yet so I am not yet sure on the success but I thought it was delicious!

Kale contains some very powerful antioxidants that protect our cells from free radicals. One cup of kale contains nearly 20% of the RDA of dietary fiber, which promotes regular digestion, prevents constipation, lowers blood sugar and curbs overeating. It is an awesome veggie to aid our bodies in the detoxification process and contains lads of vitamins A, K and C.

1 bunch kale, stalks chopped finely and leaves chopped roughly
3 lge cloves garlic, crushed
1 long red chilli, chopped finely
3cm chunk ginger, grated
3cm chunk turmeric, grated (optional, I added it because I had it in the fridge)
4 large ripe tomatoes, chopped into chunks
1 cup green tea
3 eshallots, chopped finely
1 tbs coconut oil

Heat the oil in a frypan, add garlic, ginger, turmeric and chilli and cook for a few minutes, add the kale stalks and eshallots and cook for about 3 more minutes. Add the tomatoes and green tea and simmer until liquid reduces by half. Add the kale leaves and cook for about 5 minutes until all is tender. I had mine with a spoon of Salsa Verde on top and some grilled barramundi.

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Feeling Saucey?

So, it has been a long time since there has been any type of sauce in our pantry or fridge but there is times when you need it… I mean seriously, burgers (homemade of course) without tomato sauce?! Outrageous! So I have found a few recipes I have adapted for the desperate times 🙂

Did you know that Sweet Chilli Sauce contains about 40g of sugar/100g! That is almost more than a Snickers bar! Pre-made sauces and marinades are generally full of sugar, preservatives and rubbish that we have never heard of. There are loads of great herbs and spices we can use to flavour our food rather than using the pre-packaged varieties. Here’s a few sauce ideas.

Sweet Chilli Sauce
To make your own healthier sweet chilli sauce combine in a high speed blender or food processor the following ingredients: 2 red capsicum, seeded and chopped, 1 red chilli, seeds removed or leave them in if you like it hot, 6 fresh pitted dates, 1 clove crushed garlic, pinch sea salt, 1 teaspoon apple cider vinegar.
Blend until combined and store in a glass jar in the fridge for up to one month.

Teriaki sauce
100 ml tamari soy sauce
2 fresh pitted dates or 2 teaspoons honey or agave
1tbs apple cider vinegar
50 g red apple grated or apple puree (baby food is perfect, it is generally free of preservatives and artificial nasties)
20 g finely diced shallot
5 g fresh grated ginger
60 ml water
Combine sauce ingredients into a blender/food processor until smooth. Store in the fridge for up to 4 weeks.

Tomato Sauce
3 tomatoes, peeled, seeded and diced
2 teaspoons olive oil
2 shallots, minced
4 cloves
3/4 teaspoon freshly ground pepper
1 tablespoon cider vinegar
1 tablespoon honey
2 teaspoons grated fresh ginger
1/8 teaspoon cinnamon
3/4 teaspoon salt

In a saucepan, heat the oil, sauté the garlic and shallots. Toss in everything else. Bring to the boil then reduce to simmer for about half an hour. Blend it up with a stick mixer or wait until it has cooled and give it a whizz in the food processor.