Tomato Sauce

Tomato Sauce
This recipe is very low in Saturated Fat and Cholesterol. It is also a good source of Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Niacin, Vitamin B6, Folate, Calcium, Iron, Magnesium and Copper, and a very good source of Vitamin A, Vitamin C, Potassium and Manganese.

Serves 3
1 onion, red, organic, (chopped)
1 butternut squash, organic, (peeled, seeds removed & grated / whole butternut squash roasted in oven at 200 degrees celsius for 1 hour, peeled, seeds removed, cubed)
1 carrot, organic, (peeled & grated)
400 g tomatoes, chopped, organic
1/2 cup stock, vegetable, organic, (or water)
1 tbsp. tomato, puree, organic
1 tsp. pepper, black, organic

In a stainless steel saucepan, sweat the onion, butternut squash and carrot in 60 ml of water on the hob on high (heat setting 9); allow to sweat for 2 minutes, (or if using roasted butternut squash, add the cubes once the onion and carrot have steamed slightly before adding).

Add the tomatoes, stock and tomato puree. Bring to a boil, then reduce the heat, partially cover, and let simmer until thickened, about 40 minutes (reduce to 30 minutes if using roasted butternut squash).

Season to taste with a little pepper. Cool slightly, and then blend to a puree using a hand blender or a food processor.

Notes:
This sauce can be frozen in individual portions.

Amended source:
My First Tomato Sauce | Anabel Karmel