Summer Tomato Sauce

This sauce is a bit different with the hint of clove, the sweetness of the honey, and the flavor of the tiny tomatoes. It pairs really well with my recipe for Pizza Crust – which is how I ended up creating an actual recipe for it.

Feel free to adjust as you see fit and share your tweaks in the comments below! Enjoy.

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Summer Tomato Sauce

  • Servings: 4 to 6
  • Difficulty: Easy
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Ingredients

  • 48oz tomatoes of the small variety (i.e. grape, cherry, etc)
  • 1.5tsp garlic powder (use fresh garlic if preferred)
  • 1.5tbsp dried minced onion (used fresh onion if preferred)
  • 1.5tbsp clover honey
  • 2tbsp olive oil
  • 1/4tsp ground clove
  • 1tsp salt, or more to taste
  • fresh basil to finish, ~1tbsp

Directions

  1. Begin to warm the olive oil in a pan or pot at a medium heat.
  2. Wash the tomatoes, drain, and add to the hot pan. Cook for 10-15 minutes, stirring to ensure that all the tomatoes get softened and coated in oil.
  3. Remove from the heat. Mash the tomatoes with a potato masher (picture provided).
  4. Add the seasonings and honey and stir well. Return the pan to the heat at low.
  5. Simmer for about 30 minutes, stirring. The idea here is to thicken the sauce, so it could be more or less time for you depending on how much juice was released when mashing the tomatoes.
  6. When the desired thickness has been reached, remove from the heat. Serve or store in the fridge for up to a week. I’m sure this can also be frozen for future use.


Credit: MyUCandMe.com

Cherry Pear Sauce (Thanksgiving)

I can no longer have cranberries, so I decided to try something new for a similar sauce for Thanksgiving. It came out wonderfully, but it isn’t very tart. If you’re looking for tart, I would replace the grape juice with SCD legal tart cherry juice and reduce the pears by 2. I would likely also add about 3/4 cup more cherries. In fact, I would likely make this again just like that to replicate the familiarity of cranberry sauce. Enjoy!

Cherry Pear Sauce (Thanksgiving)

  • Servings: 3 Cups
  • Difficulty: Easy
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Ingredients

  • 1 cup fresh or frozen pitted cherries (frozen used here)
  • 4 green pears, skinned and cut
  • 3/4 cup grape juice
  • 1/2 to 2/3 cup water
  • 1 tbsp honey
  • 1/2 tsp vanilla
  • 1 tsp lemon juice
  • pinch of salt

Directions

  1. Combine ingredients in sauce pan and cook until soft.
  2. Use an immersion blender to “spot blend” the fruit to allow for some retention of texture.
  3. Cook down a bit on low/simmer until it reaches a satisfactory consistency (I decided applesauce was a good one for myself).
  4. Allow to cool before storing.
  5. ***It will thicken a bit more once cooled. Store in a mason jar in the fridge. Next time I would personally add more cherries or only 2 pears, but that is just my personal preference.


Credit: MyUCandMe.com

SCD Asian Sweet Sauce

The inspiration for this sauce comes from duck sauce. It’s not quite the same, but it does give you the sweet compliment to spicy mustard. I think that a proper duck sauce could be made using apricots and oranges in some fashion. Unfortunately, I cannot eat apricots.

SCD Asian Sweet Sauce

  • Servings: 6
  • Difficulty: Easy
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Ingredients


Directions

  1. Combine ingredients in sauce pan.
  2. Cook down on low until desired thickness is reached. I did about 30 minutes.
  3. Allow to cool.
  4. ***It will thicken more as it cools, so take that into consideration when deciding when to remove it from the heat.


Credit: MyUCandMe.com