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Simple Stuffed Pepper Tomato Sauce [Immersion Blender]

Loved for Lifetimes Recipe

Use this sauce in our Vegetable, Black Bean, and Wild Rice Stuffed Peppers recipe.
tomato sauce

Submitted By:

Dietary Interests: Diabetes Friendly , Gluten-Free , Low Calorie , Mediterranean , Vegan

Yield:

14 servings (1.7 l)

Total Time:

1 hour

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

This is for the Immersion Blender only

immersionBlender.png

Ingredients

  • 2 Tablespoons (30 ml) olive oil
  • 4 garlic cloves
  • 1 (250 g) large white onion, cut into chunks
  • 1 teaspoon cumin seeds
  • 2 cans (1.40 kg) plum tomatoes
  • 1 dried ancho chili pepper, soaked in warm water for 30 minutes
  • 1 Tablespoon fresh thyme leaves
  • 4 fresh basil leaves
  • 3 Tablespoons fresh parsley leaves
  • 1 teaspoon kosher salt, optional

Directions

  1. Heat a medium saucepot over medium heat. Add the olive oil, garlic and onion. Sauté for 6–8 minutes. Add cumin seeds and sauté for 2–3 more minutes.
  2. Add tomatoes, soaked ancho chili, herbs, and salt if desired. Reduce heat to low and simmer for 35–45 minutes.
  3. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
  4. Start the blender on its lowest speed, then quickly increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 60 seconds or until desired consistency is achieved

Chef's Notes

  • The Vegetable, Black Bean, and Wild Rice Stuffed Pepper recipe calls for 3 1/2 cups of Tomato Sauce. Store the remaining sauce in an airtight container in the refrigerator.
  • Fun fact: canned tomatoes are richer in lycopene than fresh tomatoes. Lycopene, a natural plant compound, has numerous health benefits and gives tomatoes their gorgeous hue.