Homemade tomato sauce.
Let’s face it: as Australians, we are brought up to like tomato sauce. (Ketchup to you Americans. 🙂 ) Aussies can put tomato sauce on, and in, just about anything. And, almost amazingly, still enjoy their food. Unless you are my hubby, who doesn’t really like tomato sauce. (But this is a man who doesn’t like bacon, so after that nothing would be surprising.)
There are, according to Aussie tradition, few foods tomato sauce can’t improve.
The bad news is that tomato sauce is typically full of nasties. Added sugar, salt, colour, thickener, preservatives, you name it. Ick. The beautiful thing, though, is that it’s easy to make your own and the flavour will equal that of the commercial stuff. I’m yet to have anyone detect a difference.
Do allow a bit of time. You can make this more quickly but I like to allow the flavours to develop just that bit more. And more. And more.
This recipe (first published on my old Reinvigorate website) was inspired by one found on Linda’s Low-Carb Menus and Recipes and my version has become a favourite in our household. I hope it becomes a favourite in yours too!