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FREEZER MARINARA SAUCE {vegan}

September 16, 2016

Well well well. She eats meat. YES I do. Not all the time - in fact this would be a tomato sauce (and its how I will write the recipe - you can sub in your ground beef as noted beside the asterisks) however I have a husband who's energy goes below anything functional if I put him on a vegan diet. My daughter and I share the same genes - we get a TON of energy from fruits and vegetables and can do with or without the meat. I will tell you though, once you start eating quality meat, its hard to go back to buying the junk from the grocery stores. Do yourself a favour and search out local farmers who take care of their stock, buy a co-op cow with a group of people to cut the cost but offer you and your family quality meat. Its worth both your time and money (and health). 

A side note for this recipe - you can make this sauce with or without the skin on the tomatoes. If you do use the skin, PLEASE make sure you wash them thoroughly or soak them in a warm bowl/sink with a few drops of lemon essential oil. There is nothing worse than making a healthy batch of this stuff, but have it swimming in pesticides and chemicals. If you grow you own tomatoes, thats the BEST! Just give em a good rinse and your good to go. 

INGREDIENTS

  • 20 large tomatoes

  • 3 large onions

  • 4 stalks of celery

  • 1 red pepper

  • 3 Tbsp coconut sugar (sweeter)

  • 2 Tbsp Salt

  • 1 tsp pepper

  • 2 garlic cloves, minced

  • 2 Tsp dried oregano and basil (if you have fresh, then even better!!)


METHOD 

Basic Tomato Sauce

  1. Wash and core the tomatoes (option to peel them)and place into a large pot.

  2. Chop onions, celery and red pepper and add to the pot. 

  3. Add sugar, salt, pepper, garlic and spices to the pot and stir to combine. 

  4. Bring to a boil slowly, then simmer for 30 min on low. Stirring often. 

  5. Cool slightly and transfer 2-3 ladles full to a blender and blend until smooth (or your desired consistency). Pour into large freezer bags. 


INGREDIENTS

For Marinera sauce (above picture) This made a BIG batch. You could cut this in half which would make about 4-5 servings. 

  • 2lbg ground beef (can cut in half)

  • 2 Ziplock bags of tomato sauce

  • 1/3 C Whole Milk

  • 1/4 C red wine

  • 1 small can tomato paste

  • 1 Bay leaf 

  • *adjust seasonings with salt, pepper, basil and oregano.


METHOD

  1. Combine together in a large saucepan. 

  2. Add 1 C sliced mushrooms and 1 C halved cherry tomatoes. Stir to combine and serve immediately!

 

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Becky is studying Holistic Nutrition and is focusing her research on advancements in mental  health and sports. She lives in Canada with her husband and three children. Becky is the creator and owner of Fête Essential Oil Co as well as Muse Nutrition and is also a food & drink contributor to Khachilife, a fine lifestyles magazine.

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