The Sweetest Tomato Sauce

This is the tomato sauce that I use as a base with many different meals, including my Cheesy Beefaroni, Breadless Eggplant Parmigiana Casserole, and Classic Spaghetti. The cinnamon and paprika add a unique and warm twist, and the subtle sweetness of the coconut sugar ensures that this will be the perfect combination of savory with sweet, for any comfort meal your heart desires.

For a less sweet tomato sauce that incorporates more traditional Italian Spices, see my Italian Tomato Sauce recipe (coming soon).

Note 1: The secret to this sauce is to give yourself time to let the tomatoes cook and the flavor to develop. Ideally, I'll allow this sauce to stew on Low heat for an entire afternoon. If you're in a pinch, however, follow the instructions for a 30 minutes yield.

Note 2: If you prefer your sauce less sweet, use half of the coconut sugar.

Note 3: Because bouillon is typically high sodium, I only recommend adding salt if desired once sauce is finished cooking.

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Prep Time: 10 Minutes | Cook Time: 30 Minutes | Total Time: 40 Minutes

Special Equipment

• 1 Large Saucepan or Cooking Pot (capacity at least 1 quart ~ 1000mL)

• Blender

Ingredients (US Standard)

• 1 large can Tomato Sauce (28-31 ounces ~ about 4 cups)

• 1/2 tbsp Chicken or Vegetable Bouillon (substitute with Better Than Bouillon for MSG-free)

• 1/2 tbsp Coconut Sugar

• 1 tbsp Paprika

• 1/2 tbsp Ground Cinnamon

• 1 1/2 tbsp Minced Garlic

• 1 1/2 cup White Onion, chopped

• 2 tbsp Coconut Oil (or preferred cooking oil)

• Salt (to taste)

Ingredients (Metric)*

• 1 large can Tomato Sauce (about 1000mL)

• 4.5g Chicken or Vegetable Bouillon (substitute with Better Than Bouillon for MSG-free)

• 9g Coconut Sugar

• 5g Paprika

• 3g Ground Cinnamon

• 35g Minced Garlic

• 174g White Onion, chopped

• 30mL Coconut Oil (or preferred cooking oil)

• Salt (to taste)

*All metric units are converted and should be considered more or less.

Method

1. Add coconut oil into large saucepan. Add garlic and onion and heat on Medium High until fragrant and soft, about 4-5 minutes, stirring occasionally.
   

2. Scoop contents of saucepan into blender. Blend until pureed, about 15 seconds. Set aside. (Hint: add a tiny amount of water if too thick to blend) (Optional step – for chunkier sauce, leave onion/garlic in the saucepan and skip to Step 3.)
   

3. Pour the tomato sauce into the large saucepan, and heat on High.
   

4. Add the spices (paprika, bouillon, cinnamon, coconut sugar) and the blended onion/garlic puree. Stir to combine.
   

5. Continue heating on high until sauce comes to a boil, stirring frequently to keep the sauce from burning to the saucepan.
   

6. Once boiling, reduce heat to Low, and cover. Continue cooking for about 30 minutes, stirring occasionally. (Caution: Tomato sauce takes a long time to cool, and will continue boiling. Be careful ~ tomato sauce bubbles a lot when boiling. Be careful of any splatter, as it will burn.)
   

7. Check taste. Add salt if desired. Serve

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Nutritional Data

Yield: About 4 cups

Servings: 8

Serving Size: About 1/2 cup of sauce

Calories: 89 | Protein: 2 | Carbs: 13 | Fiber: 2 | Fats: 4

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This is a family recipe and is not derived from another existing recipe. Please give proper credit if re-posting.