Ingredients
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16 vine ripened tomatoes, fridge cold, chopped into quarters (or 2x 400ml tin crushed or diced tomatoes)
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2 TBSP olive oil
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1 medium brown onion, diced
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2 garlic cloves, minced
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1/2 cup juicer pulp (combination of carrot and celery)
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2 TBSP tomato paste
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2 tsp dried Italian herbs or dried oregano
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1x bayleaf
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1 cup vegetable stock
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1 tsp pure maple syrup (or other sweetener of choice)
Directions
First things first, juice the tomatoes. Set up your MOD Cold Press Juicer for juicing (detailed instructions in your Juicing Handbook);
Slowly feed the tomatoes down the wide mouth chute, allowing the juice to build up in the bowl before opening the flap and letting the juice flow out. We require 800ml - 900ml of juice and pulp for this sauce;
Next, heat the oil in a large saucepan over a medium heat. Once hot, add in onion, garlic, carrot and celery pulp;
Stir to combine and cook on a low medium heat until onions have softened, about 10 minutes;
If you notice the pulp starting to stick to the bottom on the pan, add a splash of water and use a wooden spoon to scrape off any bits that are sticking;
Once the mixture has softened, stir in the tomato paste, Italian herbs or oregano, bayleaf and fry for 1-2 minutes;
Next, add in the tomatoes, maple syrup and vegetable stock. Give everything a stir, bring to the boil and then reduce to a simmer. Simmer on low for 15 - 20 minutes or until the liquid has reduced and the sauce is looking nice and thick. Season to taste with salt and pepper;
Turn off the heat and discard the bayleaf. You can either leave it a little chunky or if you are after a smoother sauce, allow the sauce to cool slightly and then pour the mixture into your MOD Blend Pro and blend until smooth. Transfer to a jar and store either in the fridge or freezer.
Recipe Note
Leftover juicer pulp can be used in a range of different ways! Check our recipes for all the different ways in which we use our pulp. We have sweet and savoury recipes to suit just about anyone.
If you are not planning on using the pulp straight away, spoon into an ice cube tray and store in the freezer until frozen, and then transfer the cubes to a snaplock bag to have frozen pulp ready for future use.
Don't forget to post and tag us if you try this recipe over at @MODappliances.
