21 Day Fix- Grandma's Tomato Sauce

Sunday, September 6, 2015

Fixate is fast become one of my favorite cookbooks ever! This sauce is TO-DIE-FOR.  My experience making homemade sauce is very limited but I was thoroughly surprised at how well this turned out when I made it. The possibilities are endless for this in terms of versatility. I love to add some Smoked Paprika or Chipotle Chili powder to my sauces occasionally as well as some italian seasoning but the only alteration I made to this recipe was adding red pepper flakes. I made a batch of this for the Chicken Parmesan recipe in Fixate but it's used in a number of recipes in the cookbook including the Mexican Taco's, Open Meatball Sub and Turkey Sloppy Joes.


2 tbsp EVOO
1 medium onion, chopped
4 cloves minced garlic
1 (6-oz) can tomato paste, no salt added
1/4 cup red wine
2 (28oz ea.) cans whole peeled tomatoes
2 tbsp agave nectar
1 tsp sea salt (or Himalayan salt)
1/4 tsp ground black pepper
1 (3-oz) parmesan cheese rind (shredded parmesan cheese works fine too)
3 tbsp finely chopped fresh basil
Optional- I like to add about 1 tbsp red pepper flakes for a little heat


  1. Heat oil in a large saucepan over med-high heat
  2. Add onion; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent
  3. Add garlic and tomato paste; cook, stirring constantly, for 2 to 3 minutes. Do not let tomato paste burn.
  4. Add wine; cook, stirring constantly, for 2 to 3 minutes.
  5. Add tomatoes, agave, salt, pepper and red pepper flakes (optional). Bring to a boil, stirring occasionally, for 3 minutes.
  6. Add parmesan cheese rind (or shredded parmesan); cook, stirring occasionally, for 1 hour.
  7. Add basil; mix well.

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