[FOOD | RECIPE] My Simple Tomato Sauce

MERRY CHRISTMAS, EVERYBODY!!! As well as HAPPY WINTER SOLSTICE and Happy Holidays to EVERYONE!!! I hope yesterday went great for you and today does as well!

I will admit, I’m not the biggest fan of Christmas Day. Christmas Eve was always my favourite. Even after we stopped going to my grandparents house to open presents from that side of the family. Actually, in a way, it became even more awesome just because we would open the bulk of our presents that night from our mom. (By we, I’m talking about my younger sister and I…I should have clarified that, oops). Christmas Day always felt boring to me. Like, after opening the presents (regardless if we opened all of them that day or not), it felt so…lack luster.

…maybe it’s just because I don’t like the day time.

Anyway, I am presenting you with ANOTHER recipe. One I’ve been wanting to share with you guys!!

It’s MY tomato sauce!

I was taught on how to make tomato sauce by my mother. She usually kept the ingredients consistent (Italian seasoning, tomato sauce, tomato puree, salt, pepper), but would often avoid putting in tomato paste because she thought it would “make the sauce too thick”. And then we would have tomato sauce that is way too watery and I would put up with it, but really wish she would put in that dang tomato paste!

When I finally learned how to make sauce, I honestly couldn’t go back to her’s. Her watery sauce just did not do it for me. My thick sauce, filled with a few additional seasons than hers, just tasted miles better to me.

Now, I’m not saying my sauce is the best sauce in the world. Absolutely not. I’m just trying to say if I had to select between my mom’s sauce and my sauce, I would go for my sauce because it’s better suited to my taste.

And, fortunately for me, Hurricane also loves my sauce! Our friends though don’t seem as enthusiastic, which is to be expected. I bet they all love their own sauces or their parent’s sauces!

Let me give you the recipe before I go into the picture-filled step explanation.

Now that that’s done, let me give you the awesome picture-by-picture directions.

First, I usually pull all the ingredients out so I’m not trying to look for them while making them.

IMG_6488

Tomato sauce, tomato puree, sometimes tomato paste, salt, pepper, and Italian seasoning were all originally a part of my mother’s recipe. I was the one who added in the onion powder, garlic powder, nutritional yeast, and parsley!

IMG_6489

I first put the sauce, puree, and paste together. I do not recommend using the sauces or paste pre-prepared with spices UNLESS it’s the Italian seasoning. I have found that the sauce doesn’t taste right otherwise. For this recipe, I’m using the plain ones.

After that, I just load on a bunch of Italian seasoning. Not quite sure how much I put on, but it’s a lot. I’ll usually add the salt and pepper shortly after. Just a bit of salt and probably twice that in pepper.

IMG_6490

Once I’ve done that, I add on my favourite ingredient: parsley!!! I know that sounds weird, that it’s my favourite, but it’s true. I added parsley into my sauce one day as an experiment and found it really helped to bring the flavours out. Since then, I always put it in my sauce.

IMG_6491

After that, I throw in the onion powder and the garlic powder, eyeballing it to be about the same.

IMG_6493

I then add in nutritional yeast. It’s a vegetarian/vegan supplement that is kind of like cheese. It’s primarily used to get B12, which is a bit harder to come by in plant-based diets.

IMG_6494

You also add in sugar, which I personally have forgotten to add at the time of taking these photos…so I would argue that it is optional, but really does help the flavour.

Sugar actually used to be the “secret ingredient” until I told everybody about it. Oops…but not really. Heh heh heh.

Once that’s done, you gotta stir-stir-stir until goes from this:

IMG_6494

To this:

IMG_6497

 

And then you turn on the stove to your lowest simmer setting, cover the sauce, and let it simmer for at least 2 hours. I personally would recommend to let it simmer at least overnight so the flavours can REALLY meld together. 2 hours is more for the “I need sauce asap” people. I find that it’s usually warm enough after 2 hours and taste fine.

IMG_6500

One thing to note about this recipe is not to double it. I have tried on many occasions to do so. The sauce always ends up too water for my taste and lacks the more…robust flavours of the non-doubled version. I mean, if you want to try and double it, you can. I just really, really, REALLY don’t recommend it.

If you guys use this recipe, let me know! What did you think of it?

Happy Holidays!