I love this sauce!!! I saw the idea of adding a red beet to the other ingredients on the internet somewhere, so I tried it with my regular tomato sauce recipe. Voila! The best ever sauce! I had an excess of tomatoes this year, and usually I chop them up and freeze them, easier than canning as you don’t need to blanch and remove the skins. Canning is not something I do, as it generally removes most of the nutrition in the food, but tomatoes are better for you when cooked so I’m told, so canning tomatoes is still recommended to preserve extras.
I made this sauce with red tomatoes, and also with yellow tomatoes only, with the addition of the beets, and the colour is wonderful with both.
I like to make Bison Meat Balls and freeze them covered in this sauce for a quick and easy meal. You can serve them over whole grain pasta, corn meal, spaghetti squash, or whatever you choose. Add a green salad.
Best Ever Italian Tomato Sauce
12 cups fresh tomatoes, chopped in chunks
3 small beets, peeled and sliced
6 tbsp. olive oil, coconut oil, or avocado oil
1 1/2 tsp. garlic powder
1 tbsp. dried basil leaves
1 tbsp. dried oregano leaves
2 tbsp. parsley flakes
2 tbsp. unrefined sea salt
3/4 tsp. ground black pepper
1. Combine all ingredients in a large Dutch oven.
2. Bring to a boil, then turn down to simmer.
3. Simmer and stir occasionally, for about 1 hour, uncovered.
4. In batches, puree in a food processor with the S blade, or in a blender.
5. Makes about 4 containers of 3 cups each.
6. Label and freeze.
Author, Speaker & Registered Nutritional Consultant