I’ve been back on the Eat To Live life plan for the past month, and I am reminded again of the wonders of excellent nutrition and the enjoyment of eating on Dr. Fuhrman’s plan.
One of the staples in my diet is tomatoes, and the more creative, the better, staying strictly in plan. Because I use so much tomato sauce and raw tomatoes, while not being able to rely on finding no-salt/no-oil added tomato products on the grocery shelves, I decided I needed my own recipe for creating a sauce that I can pour into my bean soups and as vegetable toppings during the week.
This is the recipe for the tomato sauce I made yesterday, and it is scrumptious.
10 Roma tomatoes
2 Green Tomatilloes
1 cup of fresh Italian Parsley
1 large yellow onion
6 cloves of garlic
1 juiced lemon
2 celery stalks sliced
1 red bell pepper chopped
1 large dried black ancho pepper (seeds in)
1/4 cup grape vinegar
2 tbsp turmeric powder
1 tbsp black pepper
2 tbsp ground flax seed
Chop and slice all ingredients and toss them into a blender. Blend for several minutes into a puree sauce. Pour contents into a large pot, and bring to a boil and stir. Bring heat down to a simmer, cover, and cook for 90 minutes, stirring as needed to avoid sticking.
This recipe made a little over a quart. It’s hard to tell exactly, because I tasted a half-dozen spoonfuls while I was making it…okay, maybe it was more than that.