The memory of my Nonna’s tomato sauce is my favourite childhood scent. With closed eyes, a deep breath in, this versatile sauce projects the softness of a loving smile in my mind, and fills our home with a warmly scented embrace.
Non-GMO, organic, local, vegan ingredients:
Start with a large sauce pan and saute some minced garlic on low, with seasonings (salt, pepper, Ras el Hanout) and shallots/onions in a few tbsp of water until soft. Add in tomatoes. Heat up on med-high until a low boil (closed lid), then turn down to low and simmer (tipped lid) until smooth and scents your home, about 35-45 minutes. You can also cook this recipe very slowly, on very low, in a large batch for several hours.
For the Tomato Garlic Soup: Let cool slightly and blend with other veggies, add coconut milk for a creamier sauce. ‘Baby and Me’ meal done and delicious! (Be mindful if your baby has acid reflux, and avoid acidic foods/recipes with tomatoes, garlic, and onions. Opt for sweeter recipes like our sweet potato mash, steamed carrots, etc.)
Music of the Moment: Blue Light, Mazzy Star