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
- 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
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)
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.
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