Bravo Tomato Sauce

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  • Makes 1 batch

The combination of fresh and packaged tomatoes gives this sauce the right flavor and consistency. If only fresh tomatoes are used, the sauce does not become thick enough.

From Bravo! Health-Promoting Meals from The TruthNorth Kitchen

Chef’s Notes:

The yield for Bravo Tomato Sauce is double that of all the other sauces in this book because it is used in so many recipes. I recommend always having some on hand.

Depending on your preference, the sauce can be left chunky or processed in batches in a blender until smooth.

Ingredients

  • 1 ½ pounds Roma tomatoes
  • 1 large yellow onion, diced
  • 1 stalk celery, diced
  • 1 shallot, diced
  • 4 cloves garlic, diced
  • 1 tablespoon dried oregano
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried onion flakes
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ cup vegetable broth
  • 3 cups chopped tomatoes, canned or packaged
  • ½ cup fresh basil leaves, firmly packaged and chopped

Instructions

  1. Put the Roma tomatoes in a blender and process on high speed until smooth. Pour through a strainer to remove the seeds and skins. Set aside.
  2. Put the onion, celery, shallot, and garlic in a large dry saucepan over medium-high heat and cook, stirring occasionally, until the vegetables and the bottom of the saucepan are browned, about 5 minutes.
  3. Add the oregano, granulated garlic, dried onion flakes, and optional red pepper flakes and cook, stirring almost constantly, for 1 minute. Stir in the broth and cook until the bottom of the saucepan is dry and browned, 5 to 10 minutes.
  4. Stir in the chopped tomatoes and strained Roma tomatoes and bring to a simmer. Decrease the heat to medium and cook for 15 minutes. Stir in the basil. Serve hot. Stored in a sealed container, Bravo Tomato Sauce will keep for 1 week in the refrigerator.

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Ramses Bravo

Chef Ramses Bravo is the executive chef for TrueNorth Health Center in Santa Rosa, California and author of Bravo! Health-Promoting Meals from The TruthNorth Kitchen. Ramses has worked in numerous hotels and restaurants over his 14-year career, including a position as executive chef for the renowned Kenwood Inn and Spa in California.

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