Welcome to my Paleo tomato sauce.
I don’t know about you but I absolutely love tomato sauce. The creamy texture of the tomato sauce in pasta dishes or in casseroles used to be my thing all the time. They made a minced beef dish so delicious and I could never get enough of it.
But when I started out cooking it was always about the Dolmio, which of course was lovely and delicious but cost a small fortune and then you would end up with loads left. Plus with it being processed you never quite knew what ingredients were included in it.
So about 6 years ago (long before I discovered Paleo) I started to make my own. I experimented with different flavours. Added ingredients, took ingredients out and all of a sudden I had the perfect creamy tomato sauce that I could use over and over again.
I also got into the habit of making it every month and then having lots of freezer portions for whenever I needed it.
But when I went Paleo some of my favourite ingredients were no longer available so this is my Paleo friendly version.
We hope you like it as much as we do!
- 2 Cans Tinned Tomatoes
- 4Tbsp Coconut Oil
- 1 Onion, Chopped
- 1Tbsp Garlic Puree
- 1Tsp Basil
- ½ Tsp Chilli Powder (for a spicy version)
- Salt & Pepper
- Melt the coconut oil in a thick bottomed saucepan and then add the onion. Fry for a couple of minutes until soft and colourless. Add the rest of the ingredients.
- Bring to the boil and then simmer between 40-45 minutes.
- When ready grab your blender if you have an immersion one but also you can wait until the mixture is cool and pour the mixture into a food processor which also makes for a smoother sauce.