We know it can sometimes be difficult to find the motivation to juice during the cooler winter months in Australia! So below is a recipe that not only uses your cold press juicer in an unexpected way but also uses up some of that leftover carrot and celery juice pulp you may have lying around.
This red sauce is an extremely versatile sauce that is straightforward to make and is super handy to have on hand.
If you aren’t planning on using this straight away, place the jar in the freezer and next time you want to make enchiladas, lasagne, spaghetti bolognese or meatballs you have a delicious sauce packed with veggies ready to go!
Red Pasta Sauce Ingredients:
- 16 ripe vine tomatoes, fridge cold, chopped into quarters (or 2x 400ml tin crushed or diced tomatoes)
- 2 tbsp olive oil
- 1 medium brown onion, diced
- 2 garlic cloves, minced
- 4 heaping tbsp carrot pulp
- 1.5 heaping tbsp celery pulp
- 2 tbsp tomato paste
- 2 tsp dried Italian herbs or sub dried oregano
- 1x bayleaf
- 1 cup vegetable stock
- 1 tsp pure maple syrup or sweetener of choice
First things first, juice the tomatoes.
Set up your juicer (we recommend MOD Cold Press Juicer) normally with the drip stop closed. Slowly feed the tomatoes down the wide mouth chute, allowing the juice to build up in the bowl before opening the flap and letting the juice flow out. We require 800ml - 900ml of juice and pulp for this sauce.
Next, heat the oil in a large saucepan over a medium heat. Once hot, add in onion, garlic, carrot and celery pulp.
Stir to combine and cook on a low medium heat until mixture has softened, about 10 minutes. If you notice the pulp starting to stick to the bottom on the pan, add a splash of water and use a wooden spoon to scrape off any bits that are sticking.
Once the mixture has softened, stir in the tomato paste, Italian herbs or oregano, bayleaf and fry for 1-2 minutes.
Next, add in the tomatoes, maple syrup and vegetable stock. Give everything a stir, bring to the boil and then reduce to a simmer.
Simmer on low for 15 - 20 minutes or until the liquid has reduced and the sauce is looking nice and thick. Season to taste with salt and pepper. Turn off the heat and discard the bayleaf.
You can either leave it a little chunky or if you are after a smoother sauce, allow the sauce to cool slightly and then spoon or pour the mixture into your MOD Blend Pro and blend until smooth. Transfer to a jar and store either in the fridge or freezer.
So there you have it! We would love to see your red sauce creations!
The leftover pulp can be used in a range of different ways! Next time you are juicing, juice vegetables one at a time. Before adding the next vegetable to your Cold Press Juicer, scoop out some of the pulp and store it separately. If you are using it over the next couple of days, keeping it in a container in the fridge is fine otherwise spoon it into an ice cube tray, store in the freezer until frozen, and then transfer the cubes to a snaplock bag to have frozen pulp ready for future use.
Don't forget to post and tag us if you try this recipe over at @MODappliances.