Tovita Tomato Sauce: The Guideline

Whether you’ve been following the Tovita instagram for quite some time or whether you’ve recently stumbled upon my feed, it quickly becomes clear that my homemade tomato sauce is an integral part of my diet… and arguably my life in general. Seriously though, #tomatosauceoneverything. I use it to dress my chickpea pastas, I use it as a base for my veggie soups, and to be completely honest, sometimes I just eat it plain. Oh well.

For the amount I make this stuff, you’d think I have the recipe down to a T. Truth is I don’t, and I often modify it as I go. I adjust the amounts and ingredients depending on what I’m making and what I’m craving. Some days I go heavy on the garlic and other days I’m all about the basil. Some days I want a thicker sauce, other days I’m thinking to use it as a thinner base for a soup.

Basically I’m telling you that I can’t provide a hard and fast recipe (sorry!), but here are my guidelines, and feel free to adjust as you like!

Ingredients (serves 2):

• 10 oz. organic cherry tomatoes (equivalent of a standard plastic box)

• 1 bag organic San Marzano tomatoes

• Water

• 1/2 clove garlic

• 1 teaspoon extra virgin olive oil

• ~1 tablespoon dried basil

• ~1 teaspoon garlic powder

• ~1 teaspoon black pepper

• ~1/2 teaspoon turmeric

• Salt to taste

Directions:

1. Chop garlic finely and add to sauce pan with olive oil. Slice tomatoes in half. Turn flame to medium-high heat and allow garlic to cook for about 2 minutes before adding tomatoes.

2. Add about 1/2 cup of water and keep the lid on for the first 5 or so minutes. Add more water, about another 1/2 cup, but you may add more or less depending on your desired consistency. Remove lid and allow mixture cook as the steam exits the sauce pan. Remember, lid-on keeps moisture in, so if you’re looking for a thicker sauce you’ll want to keep the lid off to allow contents to reduce. Allow to cook for about another 10 minutes.

3. Add spices and mix together while pan is still on the flame. Continue to cook for about another 3 minutes.

4. REMEMBER: you have the freedom to tailor this recipe to YOU. Thicker sauce means less water and more cook time with the lid off. Chunkier sauce means shorter cook time too. Feel free swap the garlic for onions. If you love turmeric, load up on it. You see what I’m saying? Lastly, ENJOY! And put this on EVERYTHING!

The Only Summer Salad You Need

This is the ultimate bright, colorful, delicious summer salad that you have been looking for! It is so simple yet offers the perfect mix of sweet and savory. If you need a pop of color with your summer BBQ spread, this is the way to do it. With all hues of red, this salad delivers a ton of lycopene - the antioxidant carotenoid that gives tomatoes and strawberries their bright red color. Studies suggest that lycopene may help prevent against prostate, lung, and stomach cancers. So all the more reason to feel great while enjoying this dish!

Red Hot Summer Salad:

Ingredients (serves 4 as a side):

• 1 container strawberries
• 1 container cherry or grape tomatoes
• Fresh basil
• 4 oz fresh mozzarella
• 3 tablespoons balsamic vinaigrette
• 2 tablespoons balsamic reduction

Directions:

1.  Cut the tomatoes in half lengthwise
2. Trim the stems off of the strawberries and cut into quarters
3. Add tomatoes and strawberries into the serving bowl and mix with the balsamic reduction and balsamic vinaigrette until evenly spread
4. Tear the mozzarella and add to the bowl
5. Tear basil into pieces and add to bowl
6. Mix and serve