Tee’s Red Sauce
Hello and a happy belated Mother’s Day out there to all you beautiful mothers, grandmothers and special lady’s who have stepped up to the mumming roll. I hope your day has been wonderful and you have been spoilt. This year was my small humans first year doing the mother day stall and it has been some exciting times. I have been banned from the bedroom, where they hid their surprise, unless I am going in for tucking in duties, but I must leave straight away afterwards. I am surprised I am not being made to be blind folded or something like that. Gosh I am glad I am not because stepping on that Lego is just not a vibe, lol.
Well, this week we are going to be doing this a little different. I am going to be writing this blog post as step by step on how to make my highly requested Red sauce. Now when I talked about this a few weeks back my DM’s went off like fire cracker on when I would be sharing this recipe so I thought I would step by step this one and show you the process because honestly, you can put anything in this.
So, you are going to start by what I like to call fridge shopping. Now when I go fridge shopping there is normally a pile of stuff, I will start with vegetables that are one their last legs and looking very sad. Those are my first stop on aisle vegetable draw. My next stop is normally the first container. I take the half-used onions and bags of spinach from there.
Moving on to the steps and pictures
Step 1
I Grab a backing tray out, flick on my oven to 180 degrees and leave that to heat a little. I sort my vegetables into I guess two categories, one for light roasting and one to just throw in. I have provided 2 photos to give you an idea of what I roast for extra flavour. I season then bake the lot. Place in the oven for about 25-30 mins.
Photo - Roasting
Step 2
Chop the remainder of the vegetables up. It does not have to perfect, roughly chopped is fine.
Photo- Just Pop in Not Roasted
Step 3
Once you are happy with the way your vegetables in the oven have roasted add all the vegetable into your slow cooker. If you do not own a slow cooker a big stock pot will do just the same.
Step 4
Once everything is in you're going to add 1 can of tomatoes. Any kind will do. Then I normally use all my left over half cartons of stock. This is normally a mix of vegetable, chicken and beef but use what you have. You do not have use all 3. I just use the left over from over meals and if that is not enough, I will open a new stock. Cover contents until is almost fully covered. See photo.
Step 5
I then add some Vegeta, garlic, oregano, and any herbs I have left in the fridge. Then a splash of coconut aminos. I pop the lid on and set this for 8 hours in my slow cooker on high. If using a pot on the stove cook until everything is soft, like melt in your mouth soft.
Step 6
Once cooked I then use my stick mixer and blitz down to a sauce. I then store in glass jars and let It complete cool before I place in the freezer. I store this for up 6 months in the freezer.
I hope this is helpful. Now I use this sauce for some many different things. A few examples are
lasagne
bolognaise
chicken parmigiana
dipping sauce
meatloaf
meatballs
pasta bake.
I find this sauce is a good way to eliminate waste as you can put anything in. I mean any sort of vegetables, anything from what you see in the pictures above to eggplants and whole broccoli stems and all.
Well, I hope you have liked this little run down and be sure to let me know how it goes, and I hope your little one's like this as much as mine does. Let us put these vegetables sniffing little spies out of actions.
Stay safe out there
Xo Tieana
Just for a reference these are the jars I use for storage. I love them and I use them all around the kitchen. found at Kmart I believe for $5 / $8 dollars a 3 pack .