Paleo Molho de Tomate
Discover the vibrant simplicity of *Paleo Molho de Tomate*, a wholesome, flavor-packed tomato sauce crafted with fresh, natural ingredients and no added preservatives. Perfectly suited for those following a Paleo lifestyle, this recipe highlights the robust sweetness of ripe tomatoes, enriched with the aromatic trio of garlic, onion, and olive oil. A secret addition of grated carrot lends a touch of natural sweetness, beautifully balancing the subtle tang of balsamic vinegar and the gentle spice of red pepper flakes. Fresh basil ties it all together with its irresistible herbaceous aroma. With just 15 minutes of prep time, this sauce simmers to perfection, making it an ideal companion for grilled meats, roasted vegetables, or even as a hearty dipping sauce. Gluten-free, dairy-free, and bursting with nutrients, this is your go-to recipe for a healthy, homemade pasta sauce alternative!
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Recipe Information
Ingredients
- 8 medium-sized fresh tomatoes
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 10 fresh basil leaves
- 0.25 teaspoons red pepper flakes
- 1 small, grated carrot
- 1 teaspoon balsamic vinegar
Instructions
Begin by blanching the tomatoes. Bring a large pot of water to a boil, then make a small 'X' incision at the bottom of each tomato using a sharp knife.
Submerge the tomatoes in boiling water for about 30 seconds, or until you see the skin starting to peel away.
Transfer the tomatoes immediately to a bowl of ice water to cool. Once cool, peel off the skins, chop them, and set aside.
In a large saucepan, heat the olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Add the grated carrot to the saucepan and cook for an additional 2 minutes.
Stir in the peeled and chopped tomatoes, salt, black pepper, and red pepper flakes.
Bring the mixture to a simmer, then reduce the heat to low. Let the sauce cook uncovered for about 30 minutes, stirring occasionally to prevent sticking.
After 30 minutes, add the balsamic vinegar. Tear the fresh basil leaves and stir them into the sauce.
Continue to simmer for another 5 to 10 minutes until the sauce has thickened to your desired consistency.
Remove the saucepan from the heat. Let the sauce cool slightly, then use an immersion blender or transfer the mixture to a blender to puree until smooth (if a smoother texture is desired).
Taste and adjust seasoning with additional salt and pepper if necessary.
Serve the Paleo Molho de Tomate sauce warm over grilled meats, vegetables, or as a dip.
Nutrition Facts
Calories |
692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1265 mg | 55% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 35.4 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 806 mg | 62% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4370 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
