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Almost Grandma's Tomato Sauce PDF Print E-mail
Ingredients (use vegan versions):
  • 3 large cans of peeled tomatoes (28 oz. - Progresso brand is best)
  • med. finely chopped onion
  • 5 finely chopped garlic cloves
  • enough olive oil to cover 1/4" of the bottom of a a large NON-ALUMINUM saucepan
  • salt (to taste)
  • 1/2 teaspoon crushed red pepper
  • 3 Tablespoons oregano
  • 2 tablespoons bazil
  • a pinch of thyme
  • a whole bayleaf
  • 1 teaspoon vegan sugar.
  • 1/2 cup finely chopped bell pepper and/or mushrooms (optional)
  • 1/2 cup of vegan red wine Ingredients (use vegan versions):

      This isn't exactly Grandma's recipe, but it's close (she was adorable and a great cook). I've simplified it just a bit.

      Take 3 large cans of peeled tomatoes (28 oz. - Progresso brand is best). Process in a blender until liquid. Set aside.

      Saute 1 med. finely chopped onion and 5 finely chopped garlic cloves in enough olive oil to cover 1/4" of the bottom of a a large NON-ALUMINUM saucepan.

      Add tomatoes (carefully; the oil will splatter). Stir.

      Add 1 small can tomato paste; use a little warm water to remove stuck paste from can and add the water to the sauce.

      Add salt (to taste); 1/2 teaspoon crushed red pepper; 3 Tablespoons oregano; 2 tablespoons basil; a pinch of thyme; a whole bayleaf; 1 teaspoon vegan sugar.

      (Optional add 1/2 cup finely chopped bell pepper and/or mushrooms)

      Stir well over med-high heat until sauce just comes to a boil. Lower heat. Simmer 1 hour.

      While the sauce is simmering, add 1/2 cup of vegan red wine.

      This should give you enough sauce for several meals. Freezes very well, but don't use a plastic container--the sauce will stain the container.

      Serves:

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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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