Wilson Pon
archilles
JessiccaRecipe: Homemade Taco Sauce
January 17th 2008 07:14
Article researched and compiled from Teri’s Kitchen and All Recipies
From the refried beans (or more accurate – fried beans) now comes the taco sauce. I found this nifty recipe about the writer talking about how she forgot to get taco sauce when she was making tacos. This is good for those who cannot take preserved food (like my mom these days) and good for cancer surviving patients too. But don’t forget. Normal healthy people can also benefit from this (especially the kids) as this is a good start into having less preserved food.
The original recipe uses unseasoned tomato sauce, but I have also added the homemade tomato sauce inside for those who preferred a 99 – 100% canned free recipe.
Ingredients for homemade tomato sauce (8oz serving)
This recipe was originally for 3 cups (24oz) standard American measurement
1-2/3 ripe tomatoes
1 teaspoon olive oil
1 teaspoon butter
1/8 onion, chopped
1/8 green bell pepper, chopped
1/3 carrots, chopped
2/3 clove garlic, minced
2 teaspoons chopped fresh basil
1/8 teaspoon Italian seasoning
2 teaspoons Burgundy wine
1/8 bay leaf
1/3 stalk celery
1 teaspoon tomato paste
Ingredients for taco sauce
1 can (8 ounces) unseasoned tomato sauce, preferably no-salt OR homemade tomato sauce
1 teaspoon ground cumin
1/4 teaspoon garlic powder
2 teaspoons dried minced onion
1/2 teaspoon dried oregano
1/2 teaspoon Worcestershire sauce
Cayenne pepper or hot sauce to taste
Salt and pepper to taste
Directions (making the tomato sauce)
Prep time 30 mins, Cook time 4 hrs
Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 2 tomatoes and puree in blender or food processor. Chop remaining 1 tomato and set aside.
In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery.
Directions to make taco sauce
Combine all the ingredients in a small bowl. Let set for at least 30 minutes to allow flavours to blend. Taste for seasoning and adjust as needed.
Personal Note:
I know making such little tomato sauce is a waste of time, but if you are making large scale be sure to x3 from the recipe shown.
From the refried beans (or more accurate – fried beans) now comes the taco sauce. I found this nifty recipe about the writer talking about how she forgot to get taco sauce when she was making tacos. This is good for those who cannot take preserved food (like my mom these days) and good for cancer surviving patients too. But don’t forget. Normal healthy people can also benefit from this (especially the kids) as this is a good start into having less preserved food.
Ingredients for homemade tomato sauce (8oz serving)
This recipe was originally for 3 cups (24oz) standard American measurement
1-2/3 ripe tomatoes
1 teaspoon olive oil
1 teaspoon butter
1/8 onion, chopped
1/8 green bell pepper, chopped
1/3 carrots, chopped
2/3 clove garlic, minced
2 teaspoons chopped fresh basil
1/8 teaspoon Italian seasoning
2 teaspoons Burgundy wine
1/8 bay leaf
1/3 stalk celery
1 teaspoon tomato paste
1 can (8 ounces) unseasoned tomato sauce, preferably no-salt OR homemade tomato sauce
1 teaspoon ground cumin
1/4 teaspoon garlic powder
2 teaspoons dried minced onion
1/2 teaspoon dried oregano
1/2 teaspoon Worcestershire sauce
Cayenne pepper or hot sauce to taste
Salt and pepper to taste
Directions (making the tomato sauce)
Prep time 30 mins, Cook time 4 hrs
Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 2 tomatoes and puree in blender or food processor. Chop remaining 1 tomato and set aside.
In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery.
Directions to make taco sauce
Combine all the ingredients in a small bowl. Let set for at least 30 minutes to allow flavours to blend. Taste for seasoning and adjust as needed.
Personal Note:
I know making such little tomato sauce is a waste of time, but if you are making large scale be sure to x3 from the recipe shown.
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