Enjoy Ayurvedic Tomato Sauce – this all natural spin on a classic dish promotes happy and healthy digestion for all body-mind constitutions!
While tomatoes possess heating properties and are generally better eaten in the winter, they are freshest and juiciest during the summer. This Ayurvedic tomato sauce, made from fresh ripe tomatoes, is cooled with ghee, sweet peppers, and herbs to mitigate its heating properties so it can be healthily enjoyed during the summer.
You can make and freeze large quantities of this sauce if you have an abundance of tomatoes from your local farmers’ market or your own summer garden. Store in glass containers that are easy to de-thaw, and enjoy until tomatoes are in season again!
How To Make Ayurvedic Tomato Sauce
- 3 pounds ripe fresh Tomatoes of sweet varieties, roughly chopped
- 2 Bell Peppers, chopped
- 2 tbsp Ghee
- 1 large Onion, chopped
- 4 cloves Garlic, chopped
- 1 small bunch Parsley, chopped
- 4-5 Basil leaves, torn
- Freshly ground Black Pepper to taste
- Sea Salt to taste
- Heat ghee in a pot set over medium heat until it simmers. Add onion and cook for about 5 minutes.
- Add bell peppers and sauté for 5-6 minutes.
- Add tomatoes and garlic. Bring to a boil and sauté for 15-20 minutes.
- Season to taste with salt and pepper and stir well.
- Add parsley and basil. Simmer for 2-3 minutes until the herbs have wilted.
- Remove from heat and transfer to a bowl to cool, or use with another dish.