Many recipes for canned tomato sauce call for two ingredients: tomatoes and lemon juice. The latter is added to “acidify” the tomatoes; insufficient acidity could possibly (though very rarely) cause botulism. A side-effect of adding lemon juice is that your sauce may be a tad bitter. You may be tempted to add sugar to it when you use it, to make it taste more like commercial tomato sauces, which contain sugar.
There is much healthier way to add sweetness to your tomato sauce: zucchini! Zucchini is full of nutrients and though it doesn’t have a lot of flavour, it does have a mild sweetness that really comes out when you add it (grated and frozen) to your sauce. It breaks down so easily that the fussiest eaters don’t even notice the secret ingredient. 🙂
Homemade tomato sauce base
(for lasagne, chili, pasta dishes, etc.)
- Vegetable oil
- Garlic cloves, chopped
- Onions, peeled and diced
- Homemade canned tomato sauce
- Frozen, grated zucchini
- Frozen tomatoes
- In a saucepan, heat the oil, then add the garlic and onions and cook them until they are translucent.
- Run the frozen tomatoes under warm water, or place them in a bowl of warm water. Rub the skins, and they’ll easily peel off.
- Add frozen zucchini.
- Cook with the lid on until the tomatoes and zucchini have thawed and the sauce is hot, then add the other ingredients needed to complete your dish.
What’s the secret ingredient in your tomato sauce?