About this recipe
Have you always dreamed of making your own tomato mozzarella sauce? What do you mean, no? Well, try the recipe anyway. It’s a lot easier and faster than you think. Oh, and it’s delicious with Zucchini Noodles!
The best part: You can make the sauce in a batch. Just fill it into small glass jars, like in the picture below. Let it cool for a little bit, then put the lid on while the sauce is still hot! As the air inside the glass cools down it contracts and pulls the lid on tight. Store the jars in the fridge. I’ve had one in there for three weeks now and it’s still good!
Tomato Mozzarella Sauce
Ingredients
- oil
- 1 red onion
- 4 garlic cloves
- 400 ml tomato puree (100% tomatoes)
- 50 g grated mozzarella
- 1 green chilli (optional)
- Salt and pepper
Instructions
- Heat up some oil in a skillet. Peel and cut the red onion into small cubes. Add them to the oil and fry them on medium heat until they are glazed.
- Peel and chop the garlic. Turn the heat to low. Add it to the onion and fry for about a minute.
- Add the tomato puree and stir well.
- Optional: Chop the green chilli into pieces and add it to the sauce.
- Add the mozzarella and stir until it combines with the tomatoes. Add salt and pepper to taste.
- Cook everything on low heat for about five minutes until the sauce thickens.
Variations
Vegan
Use vegan mozzarella or just leave out the cheese altogether.
Cheeses
If you don’t have any mozzarella at home you can use any other kind of cheese too. Emmental, cheddar and gouda work just as well.
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