There's nothing like a slow simmered red sauce for a truly tasty lasagna. You can use oregano, basil, marjoram, or whatever herbs you like. I like sauteed garlic and onion as a base, and I like to add a little carrot for sweetness and balance of flavours. Of course the romas have to be really ripe and flavourful. Whatever you do, don't attempt this sauce with the pale pink imitation that you sometimes get in the winter. Romas are my fave for saucing, but if you have other tomatoes with which you are enamoured, perhaps you can sauce them instead.
Just so you know, this sauce is so yummy, I could probably have eaten the whole 2 liters with a spoon and nothin' else. Maybe not all in one sitting, but you get the picture.
ingredients:
2 tbsp extra virgin coconut oil
1 cup chopped onion
2 tbsp minced garlic
4 lbs ripe roma tomatoes (organic)
2 cups finely chopped carrot
1 tbsp sea salt
1 tbsp dried herbs
directions:
1. saute onion and garlic until translucent
2. add the rest of the ingredients and cook into submission -- simmer on low for a couple of hours
3. I then pureed using an immersion blender for a rich tasting and wonderful red sauce
makes 2 liters -- enough for 2 large (3 L each) lasagnas)
makes 2 liters -- enough for 2 large (3 L each) lasagnas)
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