Monday, June 18, 2012

Tomato Basil Sauce... An *All from the Pulp Recipe*

Remember last Saturday I made that amazing Tomato Basil Juice? I saved the pulp and added a little bit more tomato pulp from Monday to the mix. Made up an amazing Tomato Basil Sauce. This one was cooked but you can also leave it nice and cold for  refreshing sauce for dipping bread or putting over pasta. I'm not eating right now so I made this up for my husband. He loves it! Asks for more please because he ate it 2 ways and now we are out. (Good excuse to make more of this delish refreshing juice.)

It's really simple and easy to make this Tomato Basil Sauce. Here are the items you will need before you get started.
1 large mixing bowl (large enough to hold your pulp)
1 crock pot (I use a small one since I live in a small space)
Blender or Food Processor
Your Pulp
Fresh tomato juice
2 celery stalks
1/2 Yellow Onion ( I used a sweet Texas onion)
2 cloves of garlic
1 bottle of purified water
Any Dried herbs you want to add to the sauce. (Remember you already have your basil from your pulp.)
Sea Salt
Black Pepper

Step 1: Empty your pulp into a large mixing bowel. Go through the pulp and remove any large pieces of skin, left over onion pieces that do not look like they will process down.

Step 2: Using your blender or food processor you will need to place about 1 inch of liquid (water or juice) into your container. Then add a small amount of the pulp ( 1/4 cup) and pluse. Once it starts liquifing, you can add another 1/4 cup of pulp. Process your sauce to the texture you want it. Remember it is going to be cooked so it will break down more. Remember to place the sauce into the crock pot as it fills your container. 
Step 3: Now you have all your pulp processed into a thick but smooth like consisenty, you can process the fresh produce like the celery, onion and garlic. I processed it to a nice chunky mixture. Add this to your crock pot and stir.
Step 4: Add any dried herbs, sea salt and black pepper. Stir well. Add more water or tomato juice until it is nice and moist.
Step 5: Cover with the lid and turn on to LOW (if you are cooking for a while) or turn it onto HIGH (if you want it to cook down in about 3-4 hours).
Step 6: Check and stir after 2 hours. Add more liquid if you think it looks to thick. Cover and allow to cook until the sauce looks a deep red color.

Step 7: You can take the cook sauce and use as is OR you can make the sauce smoother by adding some to the blender, along with some of your tomato juice.  Make sure to put the lid on tight. Cover the top with a towel before you pulse the mixture. Be VERY CAREFUL as hot mixture in a blender can explode. Don't overfill. In fact it is best to process a small amount in your blender and then put it into a different container.
Step 8: Enjoy! You can eat this sauce on pasta, spaghetti squash, as a dipping sauce for bread sticks or any way you want too. My daughter ate it as a sauce for her pizza. Store any of your sauce that you have left over in the fridge for a few days or freeze it til the next time you want to add it to pasta, rice or even use it as a wonderful tasty dipping sauce.
I'd love to hear how you enjoy your Tomato Basil Sauce. Snap a picture and Drop Me A Line with how you love your Sauce. I'd love to add it to our Blog!

1 comment:

  1. wow what a way to use up pulp and get some veggies into my husband who is a no veggie man...hoping to try this, this week...thank you for all your great recipes...