Bright red tomato sauce from Cook 1.0: A Fresh Approach to the Vegetarian Kitchen by Heidi Swanson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cespitler on November 02, 2012

    I absolutely love this recipe (it's on the blog, too!). I don't think I've ever made a single batch; it's always at least doubled or tripled. It's amazing on pasta, as a pizza sauce, on eggs, you name it. This is my standard when I've been picking tomatoes for days (or weeks?) and can barely give them away any more. When I've eaten them for every meal for days knowing that they will be gone soon. Last year I canned some of the sauce and had the pleasure of fresh tomato sauce throughout our Midwestern winter.

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