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HOMEMADE TOMATO SAUCE

Ingredients:

  • Tomatoes, 1,500 grams (1.5kg)
  • Tomato Paste, 140 grams
  • Avocado Oil, 2 tablespoons 
  • Large Onion, 1 (chopped) 
  • Carrots, 2 (chopped)
  • Large Apple, 1 (chopped)
  • Garlic-Himalayan Pink Salt, 1.5 tablespoons 
  • Molasses Sugar, 2.5 tablespoons 
  • Basil Leaves, a handful 
  • Extra Virgin Olive Oil, to taste 
  • Hot Water

Instructions:

  1. Cut a cross "X" on the back of all tomatoes, and soak them with hot water in a Thermos® Shuttle Chef® for 8 minutes.
  2. Rinse and chop all other ingredients.
  3. Remove tomatoes from the Shuttle Chef®, rinse under running tap water, peel off the skins, remove the core and chop into large chunks. 
  4. Dry the Shuttle Chef® inner pot with a kitchen towel. Add avocado oil into the inner pot and heat it over the stove. Add and fry chopped onions, chopped carrots and chopped apples, till golden brown. 
  5. Add garlic-Himalayan pink salt and molasses sugar. Mix the contents well. 
  6. Add basil leaves and mix the contents well. 
  7. Add tomato chunks, tomato paste and 1 litre of water. 

    Tomato Sauce Prep by Sheryl Ariel Boh2

  8. Bring the contents in the inner pot to a rapid boil. When boiling, use a spatula or a masher to lightly mash the tomato chunks. 
  9. When boiling, transfer the inner pot into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for 3 hours. 
  10. Before serving, drizzle olive oil. 

 

Notes:

  • This recipe is based on using a 3.0L Thermos® Shuttle Chef®. You may adjust the ingredient quantities accordingly.
  • The tomato sauce is a good base for tomato soup, fish stew, pasta, seafood stew, baby food, tomato fried rice etc.

Tips:

  • You may leave the tomato sauce in the Shuttle Chef® for up to 8 hours.
  • The tomato sauce can be kept in the fridge for up to 3 days and in the freezer for up to 3 months. 
  • Should you prefer a smooth and chunk-free tomato sauce, you can sieve the tomato sauce through a mesh sieve or blend it with an immersion/regular blender.
  • You may omit the garlic-Himalayan pink salt, replace the canned tomato paste with fresh cherry tomato and replace molasses sugar with another apple, if you are cooking for babies under 18 months. 

 

Photo, recipe and tips courtesy of Sheryl Ariel Boh, from fb.com/musingsatweivilla and founder of ‘Cooking with Thermos’ Facebook group.