Happy Sunday! I know many of you out there will be doing some meal prep for the week in-between kickoffs. I’m here to show you a quick and easy way to make some homemade, fresh and delicious tomato sauce in 15 minutes or less.
One thing to note about me before we commence with the recipe is that I hate tomatoes. I find them the most fickle of fruit. BUT I do like pasta and stuffed peppers and pizza and all the things tomato sauce is typically known to accompany. So, I set out to make a tomato sauce for the tomato-haters out there. And let me tell you- it’s delicious! “But Michell’, I LOVE tomatoes, is this recipe not for me?” you ask. Correct, walk away now. JK, COME BACK! We don’t discriminate against tomato lovers, this sauce will satisfy the whole family!
What You’ll Need:
3-5 Medium-Sized Tomatoes
5 Bell Peppers (You can choose any color, just note it will affect the final color of the sauce so if an orange/yellow tomato sauce will bother you, just use red bell peppers)
1 Medium-Sized Purple Onion
Salt
Pepper
Optional:
Garlic
Jalapeno
Basil
Step 1:
Cut washed tomatoes, bell peppers, and purple onion in half. Add a pinch of salt and pepper. Put on baking tray to take to the BBQ.
Step 2:
Turn BBQ on full heat and place directly on the heat.
Step 3:
After 10 minutes on the BBQ, check the veggies. If there is a good char on them but they are still a bit firm to the touch, they are ready to be pulled off the BBQ. Don’t overcrowd the BBQ. If you are using it to grill other things at the same time, just do the veggies in shifts so it cooks evenly.
Step 4:
Get out that trusty blender of yours! Throw in the charred veggies, add more salt and pepper to taste and blend away. This is where you can add your optional ingredients. If you like a little heat, I typically throw in half of a whole jalapeno and blend it up with the other veggies. If you taste and there is too much heat, add a little sugar to balance it out. You can also add fresh basil or garlic at this stage. Keep tasting as you go to make sure your ratios of veggies to spices are where you like them.
Step 5:
Transfer to Tupperware and dream of all the different ways you can use it! Please note: if you don’t want those charred black specs in your sauce, take the skin off the veggies before blending. I personally like a little char in my sauce but that will be your preference.
Freeze any leftover sauce into freezer-safe Ziplock bags so you always have sauce on-hand.
Step 6:
Send me pictures of what you use your sauce for: pastas, pizzas, stuffed peppers, sandwiches. I’ll post the best ones on Corn-Free Condiments Instagram.
Have a great week! Gooooo sports!
Cornfree Condiments 