In our attempts to get processed foods out of our house, I have quickly realized that quality condiments cost money. $4.99 for a bottle of ketchup. No way! That's much more money than I am willing to spend. After a few attempts, I came up with my own version which is much like store bought but without all the preservatives. I can't wait to make more to make Sloppy Joe's!
Prep Time: 5 minutes
Cook Time: 15 minutes
Yields: 1 1/2 cups
Cost: Approx. $1.00
1 6oz can of tomato paste ($.89)
1 1/2 cup warm water
2 tbsp white vinegar
3 Tbsp brown sugar or 1 1/2 Tbsp agave nectar
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
Blend all ingredients well. Simmer for 15 minutes. Cool and store in refrigerator.
*You can find this recipe listed at Grocery Cart Challenge's Recipe Swap**
Showing posts with label sauce. Show all posts
Showing posts with label sauce. Show all posts
Friday, March 5, 2010
Wednesday, December 16, 2009
Homemade "No"mato Sauce
If you read at my other blog you'll know that our family is an adventure in cuisine- The Elimation Diet. We are searching for some answers and are eliminating 11 food allergen groups from our diet for a while. Sure, we miss the sugar and flour and dairy. What we really miss, though, is sauce- tomato sauce. There is a Nomato sauce out on the market, but the amount I would need for one meal would cost a small fortune. So after some research, I've come up with my own version. We've already enjoyed it in chili. Seriously, it really tastes like tomatoes.
Prep Time: 10 minutes
Cook Time: 15 minutes
Cost: Approx. $11
Yield: 12-15 cups
1/2 cup olive oil
3 onions finely diced ($.25)
3 Tbsp minced garlic
juice of one lemon
3 Tbsp balsamic vineager
6 cups pureed pumpkin/squash ($6)
3 cups pureed canned beets ($1.50)
3 tsp coarse salt
3-6 cups chicken broth ($3)
Saute onions and garlic in olive oil until translucent. Add lemon juice and vinegar. Cook for 5 minutes.
Puree beets and squash.
Add puree to onion mixture. Mix in broth and salt until desired texture is reached. Heat through.
I kept my sauce a little thick and froze it in 3 cup portions. Once thawed, I'll just add more chicken broth as needed.
We are so looking forward to more chili and some spaghetti in the coming weeks!
**Since I no longer have any pumpkin puree left, I scoured the stores looking for canned pumpkin. It is nowhere to be found and no one knows when there will be more. Perhaps the pumpkin shortage wasn't and urban myth. Has anyone else had this problem?**
Prep Time: 10 minutes
Cook Time: 15 minutes
Cost: Approx. $11
Yield: 12-15 cups
1/2 cup olive oil
3 onions finely diced ($.25)
3 Tbsp minced garlic
juice of one lemon
3 Tbsp balsamic vineager
6 cups pureed pumpkin/squash ($6)
3 cups pureed canned beets ($1.50)
3 tsp coarse salt
3-6 cups chicken broth ($3)
Saute onions and garlic in olive oil until translucent. Add lemon juice and vinegar. Cook for 5 minutes.
Puree beets and squash.
Add puree to onion mixture. Mix in broth and salt until desired texture is reached. Heat through.
I kept my sauce a little thick and froze it in 3 cup portions. Once thawed, I'll just add more chicken broth as needed.We are so looking forward to more chili and some spaghetti in the coming weeks!
**Since I no longer have any pumpkin puree left, I scoured the stores looking for canned pumpkin. It is nowhere to be found and no one knows when there will be more. Perhaps the pumpkin shortage wasn't and urban myth. Has anyone else had this problem?**
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