I use tomato sauce in many of my recipes, it's very common here in the south of Europe, especially in the Meditarrean countries.
Store-bought tomato sauces are usually made with refined oils and sugar, so I prefer to make homemade sauce or buy a healthy one.
I used carrot instead of refined sugar to cut down the acidity in the sauce. I also added garlic, onion, celery and carrot, but feel free to use your favorite veggies or even fresh or dry herbs. You can use water, vinegar, wine, vegetable broth soy sauce or tamari instead of the water to make an oil-free tomato sauce.
PRODUCT I USED TO MAKE THIS RECIPE (AFFILIATE LINK):
Homemade Tomato Sauce
I use tomato sauce in many of my recipes, it's very common here in the south of Europe, especially in the Mediterranean countries.
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Servings: 2.5 cups (625 ml)
Ingredients
- Extra virgin olive oil
- 2 cloves of garlic
- 1 celery stalk
- 1 carrot
- 6 tomatoes
- 2 teaspoon sea salt
- Black pepper to taste
- ¼ cup water
Instructions
- Chop the veggies.
- Heat some oil to taste in a frying pan and sauté the veggies (except the tomatoes) for about 5 minutes.
- Add the tomatoes, sea salt and black pepper. Cook over medium heat for 30 minutes.
- Blend the sauce with ¼ of water until smooth. Add more water if the sauce is too thick for you.
Nutrition
Serving: 0.5cups (125 ml) | Calories: 58kcal | Carbohydrates: 7.4g | Protein: 1.5g | Fat: 3.1g | Saturated Fat: 0.4g | Sodium: 769mg | Fiber: 2.2g | Sugar: 4.5g
DID YOU MAKE THIS RECIPE?
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Sassy says
Made this sauce last week for a surprise meal for hubby (he loves pasta and I detest it). And it was a wonderful sauce! Far better than even the good organic jarred sauces, not to mention cheaper too, which is always a bonus. I used the sauce to make him some spaghetti, so after making the sauce in the morning I got ready to reheat the sauce, I finely sliced more carrots into “coins” and fried until lightly golden in some olive oil, then added some chopped broccoli stems and some chopped green beans, until golden. I then added the sauce and some chopped green beans before serving over whole wheat spaghetti. I served with a chopped salad and garlic bread. He was thrilled and other than the pasta dinner was delicious for me too lol. Thank you for sharing such a wonderful sauce that has so much potential to be altered in different ways!
Iosune Robles says
Hi Sassy! Thanks for your kind comment 🙂 I'm so glad you both enjoyed our tomato sauce!
Maxine Boyson says
I enjoyed your tomato sauce with the first time I made tomato sauce. I sauteed mushrooms and onions and I should say added some basil. It was very delicious, I also spiralize some zucchini very delicious. Thank you
Iosune says
Hi Maxine! Sounds so good 🙂 You're so welcome!
Kate says
Another 5-star recipe! So easy and tasty. You could almost eat this as a soup! Thanks a lot!
Iosune says
Hi Kate! Thank you so much 🙂 Have a nice day!
Jessie says
Just wondering is this intended to be a healthier version of tomato sauce (i.e. ketchup)? Was wanting to start making my own and didn't know if this would be a similar thing. Thanks!
Iosune says
Hi Jessie! This sauce is so delicious, but it doesn't taste like ketchup. We have a healthy ketchup recipe and it's so good: http://simpleveganblog.com/2-minute-healthy-ketchup/ Hope you like it!
Hayley says
hi there 🙂 i was wondering do you store this in the fridge when you make it? and how long would it last? i would like to pre make for recipes 🙂
thank you
Iosune says
Hi Hayley! I store the sauce in the fridge and it lasts at least one week! 🙂
katia says
Sounds great with the celery 🙂 I was just wondering... do you use the tomatoes whole? With the skin and seeds? Do you put it through a strainer to get rid of seeds? Thanks 🙂
Iosune says
Hi Katia! I use whole tomatoes 🙂
Sarah | Well and Full says
Awesome!! I use carrots as a sweetener when I juice 🙂
Iosune says
Hi Sarah! Carrots are a great sweetener 😉
Barb@ThatWasVegan says
LOVE the idea of using carrots as the sweetener!
Iosune says
Thanks a lot Barb! 😀