Skip to main content

Homemade fresh tomato sauce (vegan gluten free)

I got a bunch of tomatoes from my dad. He's been obsessing over buying veggies and fruit from Tanay since he's been traveling there a few times a week.

Since the tomatoes were so cheap (20php per kilo) he buys a ton. So instead of leaving these babies to rot (they likely won't eat all of them anyway), I decided to take some of them home for my meal prep.

Making the sauce was super easy. I was actually in the middle of prepping for a class I was going to teach the next day when I decided to start on the sauce. 

I started with about 1- 1.5 kilos of tomatoes. Put them in a deep pot with water and waited for it to boil. In hindsight and upon reading recipes after (yes I know it was too late for research) I should have blanched them instead. 

Anyway, it worked out pretty well cause I didn't overlook the tomatoes. I took them off the heat when the skin started to go wrinkly and put them in an ice bath to stop the cooking process and also to make them easier to handle.

I peeled the tomatoes and then blitzed them for a few seconds in my high powered blender. I didn't bother taking the seeds out as I don't mind the seeds being there (and I was too lazy 😬). If you prefer a chunkier sauce, you can opt to use a food processor taking care not to over process.

Once that's done, using the same deep pot (so I didn't have to wash a lot of pots), I poured the puréed sauce into it, turned on the heat to medium and kept stirring and cooking until it was reduced to about half. It took about 60-90 mins.  If you've reached the texture you prefer, you can opt to stop anytime past the 30 min mark but I prefer a thicker sauce. 

After cooking, add in about 1/8 c of lemon juice (I used calamansi) and about 2 tsp of salt.  Feel free to adjust the taste or add other spices to your liking. 

This stores in the fridge for about2-3 weeks. You can freeze it up to about a month but my stock doesn't usually last that long. 

Here's a quick video of how I did it.  Enjoy! 


Popular posts from this blog

Holiday Feast Part 2 - Chicken Ala King

Ok, I know I've been delinquent - I was supposed to post recipes and photos each week but I've been crazy busy I haven't been able to do any writing.  So despite the slight (ahem) delay, I'm posting my other creations.

For now, I'll be talking about my Chicken Ala King.

Okay, I'm not an expert cook but I like experimenting - and being the true Filipino that I am, I love to take an original and turn it into my own creation.  For this recipe, I used a recipe I found on a milk can label/flap and tweaked it a bit to come up with what you see above.

Here's the original recipe courtesy of Alaska Milk (

Servings: 10-12
24 slices loaf bread
½ cup melted butter
2 tbsp butter or oil
½ cup onions
2 tbsp minced garlic
500 gms diced chicken
¼ cup flour
½ cube chicken cube
1/3 cup diced celery
1/3 cup diced red bell pepper
1/3 cup diced green bell pepper
¼ cup green peas
1 cup Alaska Evaporated Filled Milk
½ cup chicken stock
¼ cup grated…

Bol-anon Goodies!

We just got back from Bohol and since my parents are from there, I knew what to get for pasalubong.  I want to feature some of the yummy products that I bought and will use some of the items I bought for a few recipes in the future.
Bohol Bee Farm - I had to stop myself from getting all of the items from the store. These goodies are great, healthy and cost efficient! 

Yummy Pesto Spread, wonderful on toast or crackers!

This Honey Spread wasn't so bad. You don't really get the same taste as when you put butter and honey on toast. It tasted more like sweetened margarine to me. 

This is one of their best sellers - locally produced honey.  There are a variety of honey that's available so you need to check with the sales lady as to what kind are the sweeter vs. more bland ones.  
As a kid, I would eat half a bag of Bohol Broas everytime we had them at home.  I had always wondered why the broas from Bohol were different from the ones in Quezon.  These pastries are s…

Holiday Feast Part 1 - Balut

For the next coming days, I will be posting photos and recipes of dishes I made during the holidays.  In the Philippines Christmas Eve dinner (Noche Buena) and New Year's Eve dinner (Media Noche) are big celebrations.  Families wait for the strike of midnight to celebrate Christmas/NY and eat until the wee hours of the morning.  Since I visit my dad for the holidays, I only make a few "key" dishes, mostly desserts.  Most of them I picked up from here and there and I customized and there are a couple that I made following the exact recipe.

Let me start off with something that I didn't make but I purchased (just so I can move on to the ones I've made after).  These are Balut.  Don't worry, I won't show gory photos of the actual chic - just the egg :)

Balut is basically duck embryo (and yes, it's the same one they eat on Fear Factor).
I've only started eating balut in July of 2011 when my friends and I were in Boracay.  They said that the Balut in B…