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our gift to you

Feed them right from the start

Home Made Tomato Sauce

Gluten Free Nut Free Vegan

Home-made tomato sauce can be a healthy alternative to store bought options, which are often loaded with sodium and sugar. This recipe uses apple and carrot puree for extra sweetness and added vitamins. Use it to add flavour to a bowl of spaghetti, or throw over beef and veggie meatballs, or serve as a dipping sauce for tasty salmon and millet rissoles.



1½ kg ripe tomatoes or 800g bottled tomato passata
1 large onion finely chopped
2 cloves garlic, crushed
1 teaspoon dried oregano
4 tbsp of tomato paste, no added salt
½ cup pear puree
½ cup carrot, steamed and pureed
3 tbsp rice syrup or coconut sugar (optional)
1 tbsp of arrowroot flour or organic corn flour (optional to thicken)
½ tsp Himalayan sea salt
4 dried apricots, finely slivered
1. For fresh tomatoes, place in bowl of boiling water for two minutes and remove skin and finely chop the flesh before cooking.
2. Heat oil in pan, add onion and simmer until soft.  Add garlic, simmer for 1 min.
3. Add tomatoes, oregano, salt, carrot puree, apple puree, apricots, tomato paste.
4. Bring to boil, reduce heat and allow to simmer uncovered for 15 min.
5. Add flour if necessary to thicken.

Can be served as a dipping sauce, spread over pizza base or as sauce for pasta. Will stay fresh for 3-4  days in fridge or up to two months in the freezer.

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