Sauces & Condiments
Tomato Sauce
Tomato sauce flavored for Caribbean tastes ! Sweeter and very versatile !
Tomato sauce is generally not a staple in Caribbean cooking but I like making my own version of tomato sauce in batches and freezing in portions for use later on. I will say this is influenced by Italian style pasta sauce but flavored a lot sweeter and less tart based on my own preference. I apologize in advance for any blasphemes towards Italian culture based on this recipe but my one caveat is as a kid I loved spaghetti in a sauce of ketchup and grated cheese…so ..lol
My **flavour formula** is a combination of **canned** and **fresh tomatoes, garlic**, **ketchup** and **spices**. I do make this in batches because its easy to turn into a quick breakfast, lunch or dinner. Defrost some of the premade sauce, spices and pop some eggs in and into the oven for a lovely take on oven baked eggs or pan fry some minced meat with spices add sauce and you have a great pasta sauce or lasagna base. There are endless ways this sauce can be used and some more recipes will pop up in the future using this as a base.
Serving suggestion:
- Top spaghetti with sauce and grating of cheese.
Give it a try and let me know your thoughts! Ketchup? Does it work?
Ingredients
- 6-8 Roma tomatoes
- 1 can of diced tomatoes
- 3 cloves of garlic finely minced
- 1/4 teaspoon of crushed pepper flakes (optional)
- 1 teaspoon of fennel seeds finely crushed
- 3 tablespoons of tomato ketchup
- 11/2 tablespoons of brown sugar
- 4 basil leave finely chiffonade
- 1 Knorr Stock cube (chicken ) / 1 cup of stock
- 4 cups of water
Preparation
- Bring 2 cups of water to a boil and place 8 Roma tomatoes for 8 minutes.
- Remove the tomatoes from the boil water, place in bowl and using a potato masher crush tomatoes and remove the skins
- In a large sauce pan sauté minced garlic, until fragrant approximately 2 minutes. Add pepper flakes (optional) and add the crushed tomatoes.
- Let tomato mixture sauté for 5 minutes then add the ketchup and brown sugar. Let mixture cook for 10 minutes.
- Add the fennel seeds , stock cube and water and stir mixture.
- Lower heat and allow sauce to thicken to desired consistency, approximately 15-20 minutes.
- Stir basil leaves into the sauce and turn off heat.
