ALL GOOD TOMATO SAUCE | SA Garden and Home
Last updated on 21 September 2018

This homemade tomato sauce from Mila’s Meals: The Beginning & the Basics, published and written by Catherine Barnhoorn, R480, makes a delicious and nutritious alternative to store-bought sauce

ALSO TRY: CRUMBED MUSHROOMS WITH CORIANDER AND LIME DIPPING SAUCE

INGREDIENTS

  • 1 cup sundried tomatoes, chopped and soaked in hot water for 1-2 hours
  • 2 dates, pitted and soaked
  • 1T apple cider vinegar
  • ¼t Himalayan or sea salt
  • 3T carrot, finely grated (raw or lightly steamed)
  • 2T beetroot, finely grated (raw or lightly steamed)
  • 1t finely chopped basil OR oregano
  • ½ clove garlic (optional)
  • ¼t onion powder

METHOD

1. Drain the sundried tomatoes reserving 1 tablespoon of the water.
2. Blend all the ingredients (including the reserved water) until smooth. Add more water if you need a thinner or smoother consistency.
3. Serve or store in a glass jar in the fridge. It will keep for a couple of weeks in the fridge.
4. You can also freeze it in ice cubes trays and defrost as and when you need it.

(Makes 1 cup)

  • Alternatives:
    For a quick alternative, simply blend 1 cup soaked sundried tomatoes with 2 soaked dates and 1T apple cider vinegar.
  • You can be more adventurous and add even more veggies into this sauce. Try butternut, baby marrow and cauliflower.

YOU MIGHT LIKE: FRIED CAULIFLOWER

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