Today, please welcome Stephanie from The Recipe Renovator!
[Stephanie and her girl Daisy May.]
Today’s guest poster is my friend Stephanie Weaver, writer of the wonderful Recipe Renovator blog. I met Stephanie for the first time when we bonded over tofu scramble at the Dole Summit a year and a half ago, and our online friendship has grown ever since. (Back in September, Stephanie was kind enough to review Naturally Sweet & Gluten-Free on her blog). I so admire Stephanie’s eloquence as a writer, creativity as a recipe developer, and incredibly broad knowledge of all things communications-focused. She’s one awesome lady!
Stephanie’s approach to food and cooking is very similar to mine, and I always find many delectable, “must try” recipes on her blog (just peek at these Pumpkin Spice Waffles, Provencal Chickpea Salad, Thai Lettuce Wraps with Basil, or Vinegret, which I first found on her blog and just loved). In addition, we are also both avid dog lovers. Stephanie is currently raising her second Golden Retriever, Daisy May, after the loss of her first fur baby, Buddy Girl, almost two years ago (you can learn more about Stephanie’s moving and beautifully written pet loss memoir, Golden Angels, at the bottom of the post).
I hope you’ll give this easy, flavorful Chunky Tomato Sauce from Stephanie a try!
Chunky Tomato Sauce
Once you have really good home-made tomato sauce, you’ll never want to buy it again. You can make this from good quality canned tomatoes, or from fresh garden tomatoes when you have access to them.
2 tsp (10 ml) extra virgin olive oil, preferably organic
2 cloves garlic
28 oz (800 g) tomatoes
1 tsp (5 ml) dried oregano
1/2 tsp (2.5 ml) black pepper
1/4 cup (60 ml) fresh basil (two large handfuls)
Peel the papery skin off the shallots and garlic and mince finely.
Wash and spin dry the basil, then roll up in a kitchen towel while you are working.
Heat oil in a medium pan and sauté shallots and garlic for 2 minutes. Add tomatoes, oregano, and pepper and bring to a boil. Reduce heat and simmer for 10 minutes.
Cut the basil into ribbons or finely chop. Remove sauce from heat and stir in basil. Serves 4. May be frozen.
Notes: This freezes beautifully. If using fresh tomatoes, score an X in the bottom of each and boil for one minute to slip off the skins. If using canned tomatoes, choose organic with BPA-free cans, or buy in tetrapaks.
Suitable for: ACD All Stages, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, nut free, vegan, low glycemic.
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Stephanie Weaver is the author of Golden Angels: A Pet Loss Memoir and the Twelve Terrific series of recipe collections. She blogs as her alter-ego, The Recipe Renovator; all her recipes are free of gluten, refined sugar, and made from plants.
[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]