Slow Cooked Tomato Sauce
Ok, this looks as though it's really involved and time consuming, but it
isn't really - honest BUT, it does take a long time to cook (but doesn't need to
be watched or stood over), so I tend to make a huge pan of it and freeze in
batches, and then use in all sorts of dishes.
Warm your largest pan and 1/2 fill with finely chopped onions. Add a
little salt and some sweetener (maple syrup or concentrated apple
juice etc. -- this is to encourage the onions to release their juice). Cover and
cook on a very low heat for 2 1/2 - 3 hours, stirring occasionally. Add enough
finely chopped celery and grated carrot to fill the pan. Add
blended tinned tomatoes to fill the pan, bring to a simmer and cook for a
further hour over a low heat uncovered. Add grated courgette (zucchini),
finely chopped aubergine (eggplant) and finely chopped red pepper,
and if room some snipped sundried tomatoes and finely chopped mushrooms.
Add some veggie stock cubes and cook for another hour, stirring
occasionally.
Add a little balsamic vinegar and lots of crushed garlic and
cook for a further 10 minutes. Add lots and lots of dried parsley and nutritional
yeast flakes, tomato puree to thicken and season to taste.
Posted by Purrpuss to the Discussion
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