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Recipe

Tomato Basil Sauce

Use as a finishing sauce, hot or cold, over noodles with chicken and broccoli, or over spaghetti and meatballs.

Ingredients

  • 1 cup 100% pure organic tomato juice, or tomato sauce, or 100% pure organic vegetable juice, or GF broth of choice
  • 1/2 cup roasted red peppers (remove skin, ribs, and seeds), or cooked cubed carrot, or cooked cubed beet
  • 1/4 cup fresh basil leaves
  • 3 tablespoons pure olive oil, or coconut oil, or palm oil
  • 2 tablespoons honey, or agave nectar, or simple syrup
  • 2 tablespoons sun-dried tomatoes, or cooked cubed carrot, or cooked cubed beet, or cooked brown rice
  • 1 tablespoon garlic powder
  • 1/4 teaspoon sea salt

Method

  1. In blender or food processor, combine tomato juice, roasted red peppers, basil leaves, pure olive oil, honey, sun-dried tomatoes, garlic powder, and sea salt; process until smooth.
  2. Pour into saucepan; bring to simmer, cook until desired thickness is reached.
  3. Remove from heat; pour into serving dish.

Serve immediately over prepared pasta, or refrigerate in an airtight container up to 3 days. Servings: 1-1/2 cups. Prep Time: 10 minutes.

To freeze: once completely cooled, scoop sauce into plastic freezer bag; lay sealed bag flat on plate or small baking sheet; place baking sheet in freezer; remove sheet once package is completely frozen. Store up to 3 months.

Variation

This sauce is also very good served cold. It can be served over cooked, chopped potatoes, carrots and onions, or with GF pasta and peas.