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.
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.8
Luisa Ladd says
I can’t wait to try it. Joining up to this blog is the best decision I’ve made in a long time. Thank you & to my nephew for sharing it.
Oh thank you Luisa!!
Luisa Ladd says
Hi, with the sweet potato blondies, do I use all 3 butters (nut, seed, coconut) or do I choose 1 of them? Also, are the recipes in the e-book yours?
Hi, you choose one type of ‘butter’ 🙂 That isn’t my ebook, it is just one that I love.
Julie @ A Warrior and A Nurse says
Your second paragraph here reveals EXACTLY why I prefer to make my own sauces…especially tomato sauce. With our own little humble garden outback, I love to grow my own tomatoes and then use them to make everything from salsas/bruschetta to tomato sauce. Thank you for the great blog post (and blog) and, I look forward to reading more!
Julie thank you! I am very jealous of your very own veggie garden too!
Im super keen to make this as i have some ribs as part of my last meat order to cook.
When you cook ribs do you just coat them in the BBQ sauce and slow roast them in the oven? Any suggestions would be mucho appreciated as i have no idea how t cook ribs haha.
Yep I slow cook them covered then uncover & crank the heat for the last half hour to crisp them up! Good luck
Awesome. How long do you slow cook them for? 4hrs on 150?? thanks again
Sounds pretty good
Kate Macann says
Thanks Shan, we have made this tomato sauce (along with lots of your other recipes ), the sauce is amazing and we are about to make our second batch. We have managed to find so many uses for it. Thanks for the blog, it has really changed the way we eat.
Thank you Kate!! I am so glad I have made a difference. Hope you can help share this real food way of life with those important to you too.