This tomato sauce is not your typical heavy pasta sauce; it is a lighter chunky broth that can easily go over pasta, under chicken or as a wonderful cold soup when the heat kicks in. This recipe is useful for many dishes and once you find the right balance of flavors and herbs you can make one batch, freeze it in ice cube trays or in small containers and use it all season!
1/2 C Olive Oil
1 Large Spanish Onion, diced
1 Shallot, diced
3 Cloves of Garlic, minced
1 T minced Ginger
4 Medium Carrots, diced (peeling only necessary if you want to)
3 Stalks of Celery, diced
1 Head of Bok Choy or other leafy green like collards or kale cleaned and rough chopped
2 bay leaves
1 t Red Pepper Flakes
1 Sprig of Rosemary, minced
2 Sprigs of Thyme, minced
1 Lemon, zested and juiced
1 28 oz. can of Tomatoes (any kind you have on hand)
1 lb Cherry Tomatoes, rinsed and the tops removed
Plenty of Salt and Pepper to taste
Add oil to a large stockpot and bring to medium heat and add onions, shallots, garlic and ginger for about 7 minutes until translucent, add a pinch of salt to draw out water.
Add Carrots, Celery, Bok Choy, Bay Leaves, Red Pepper Flakes, Rosemary, Thyme, Lemon juice and zest and let cook for 2-3 minutes.
Add in all tomatoes and generously add salt and pepper to your taste. Feel free to add water to cover vegetables at this point to allow it to reduce longer.
Bring to a boil and reduce to a simmer and let sit for 90 minutes or so until all the tomatoes have broken down and the consistency has thickened to your liking. Store in small containers in the freezer to use for small meals.
Originally Published Here