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Harnessing Great Health

Slow-roasted Tomato Sauce

In Italy they call this Salsa di Pomodoro which sounds so much more exotic, as this really is more than just a sauce, it’s really is the base of so many meals. I think that this sauce deserves a more dramatic and punchy name in English, don't you? This is more than a #tomatosauce it is a full bloodied, thick, dense taste of one of the greatest fruits you can eat on almost anything.  It is so versatile that even on a pizza bread it becomes an entire meal.  You can add oregano and other herbs to the sauce or you can spice it up with chili or pepper.  While you are enjoying the flavour and taste you can smile to yourself that this is not only delicious, but incredibly good for your immune system, the garlic will ward away vampires! and more importantly colds and flu as well as thinning the blood and helping cholesterol and high blood pressure. The dense red colour gives a good indication that it is rich in #antioxidants, so will neatly dismiss free radicals and if you add chili it will speed up your metabolism or oregano will fight infection or bacteria.  So sit back and enjoy your meal, company, conversation and creation. The recipe for this Slow-Roasted Tomato Sauce is now up on my website. A perfect staple to make to preserve the #endofsummer goodness. Happy weekend! #epjhealth . . . #vegetarian #vegan #sugarfree #5ingredients

Slow-Roasted Tomato Sauce
(Makes approximately 800ml)

3 kg fresh tomatoes
1 medium red pepper, remove core and seeds
2 small onions
3 cloves of garlic
2 Tbsp olive oil
Fresh basil, optional

  • Preheat oven to 150°C.
  • Quarter the tomatoes and the pepper. Place onto a baking sheet.
  • Toss with chopped onion, garlic, and olive oil and roast for 2 hours.
  • Let cool and peel off skins (optional).
  • Place into a food processor or blender, add the basil (if using) and puree until smooth.
  • Transfer to air-tight jars and refrigerate.

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