Easy Homemade Tomato Sauce

by Maggie on October 1, 2014

Easy Homemade Tomato Sauce from She Let Them Eat Cake.com

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I’ve been making easy dinners for the past month or so – it seems I hit a pregnancy wall of crazy fatigue just around dinner-prep time. So I have to keep it easy and I have to plan ahead!

This recipe for Easy Homemade Tomato Sauce has been on regular rotation at our house. I love it because all I need to do is roughly chop some veggies, and then I let the oven do the rest. I almost called it the Lazy Momma’s Tomato Sauce, but as we all know, there’s nothing lazy about cooking from scratch.

We serve this sauce on our fave grain-free pizza crust, but also on zucchini noodles and with our bean dishes. It’s amazing. I always puree it for the kids when I’m serving them pasta or pizza – they’re not overly keen on chunky tomatoes. One day!

This is one of those “un-recipes”, but I still wanted to share it with you. There’s lots of ways to change it up too, depending on what ingredients you have on hand.

Easy Homemade Tomato Sauce 2

Easy Homemade Tomato Sauce

2 tablespoons olive oil
4-5 cups fresh tomatoes chopped into bite-sized pieces
1 tablespoon freshly chopped parsley and or basil
2 cloves garlic, roughly chopped
1/3 cup chopped leeks or white onion
Sprinkle of coarse sea salt
Splash of organic balsamic vinegar
Fine sea salt and freshly ground pepper, to taste

1. Preheat oven to 385 degrees.
2. Coat a 9×11 inch pan with olive oil
3. Toss tomatoes, herbs, garlic, and leeks with olive oil. Sprinkle with sea salt.
4. Bake uncovered for 20 minutes, remove from oven and stir once or twice.
5. Return to oven and bake for another 15-20 minutes.
6. Remove from oven, add a splash of balsamic vinegar, season with salt and pepper. 7. Use immediately as a sauce for pasta or zucchini noodles. Store leftovers in an air-tight container in the fridge.

This is one of my fave family-friendly cookbooks – Let Them Eat Vegan!: 200 Deliciously Satisfying Plant-Powered Recipes for the Whole Family. Have you checked out Dreena Burton’s recipes yet? She’s the mother of three growing girls so I trust and love her recipes, plus I’ve tried many of them myself.

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Pumpkin Granola Bars from She Let Them Eat Cake.Com #nutfree #glutenfree #snacks

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It’s my blogging-anniversary! I’ve been at this blogging thing for five years this week.

It’s been an amazing 5 years and I’ve met and connected with some really incredible women. I am so grateful for all of my readers, recipe testers, and recipe tasters. I have learned so much in the past five years – about baking, taking food photos, nutrition, and so much more!  I wouldn’t trade any of it!

I started She Let Them Eat Cake when Livvie was 11 months old. So much has changed since then. And here we go again; we’re about to add another sweet little pumpkin to our family (in just a couple of weeks).

Fall just arrived and as much as I am sad to see Summer end, I am excited to welcome warmer dishes into my diet.

It’s pumpkin season and believe it or not, I didn’t like pumpkin until I started blogging. It took me some time to come around. But now I love it and am happy to use it each Fall in my baked goods and soups.

I used canned pumpkin puree for these granola bars, my favorite brand of canned puree (not pumpkin pie mix) is Farmers Market Organic Pumpkin Puree . I call these babies Granola Bars, but you should know that they’re more soft than they are crunchy. They also happen to be nut-free and loaded with nutritionista-approved ingredients.  And if you’re not a fan of pumpkin yet, they’re not overly pumpkin-y.  So make sure you give them a try!

Pumpkin Granola Bars with Chocolate Chunks and Apricots from She Let Them Eat Cake.com #nutfree #glutenfree #vegan #snacks

Pumpkin Granola Bars with Chocolate Chunks and Apricots

2 cups certified gluten-free oats (we like Avena’s Only Oats)
1 cup pumpkin seed flour (ground raw pumpkin seeds, I grind mine in my blender)
½ cup raw pumpkin seeds
½ cup hemp hearts
½ teaspoon sea salt
1 1/2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves, optional
1/3 cup plus 2 tablespoons pumpkin puree
½ cup coconut oil , liquefied
1 tablespoon psyllium husks
½ cup pure maple syrup
1 ½ tablespoons ground chia combined with ¼ cup warm water
2 teaspoons vanilla
½ cup Enjoy Life Chocolate Chunks
½ cup apricots unsulphured (soaked in hot water for five minutes, then drained and chopped into bite-sized pieces)

1. Preheat oven to 350 degrees. Line a 9×13 pan with parchment paper (put a little oil under the parchment to make it stick to the pan).
2. In a large bowl stir together the oats, pumpkin seed flour, pumpkin seeds, hemp hearts, sea salt, cinnamon, ground ginger, and cloves.
3. In a smaller bowl, combine the pumpkin puree, coconut oil, psyllium seed husks, maple syrup, chia and water mixture and vanilla.
4. Stir the wet ingredients into the dry ingredients. Add chocolate chunks and apricots and mix well.
5. Use a wet spatula to press the mixture into the prepared pan.
6. Bake at 350 degrees for 35 minutes (watch them, the edges should be golden).
7. Remove from oven and cool in the pan for 15 minutes.
8. Once cooled, remove the granola bars (still in parchment) and let cool completely on a wire rack before cutting.
9. Cut in to desired sizes and refrigerate granola bars in an air-tight container or wrapped in saran.  We like to store ours in the freezer for future use.

 

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