Bone Broth Tomato Sauce

 

1 bay leaf

4 large hothouse tomatoes (approximately 4 C. tomatoes, pureed)

1 T. butter, ghee, or coconut oil

1/2 C. bone broth (flavored or neutral, or stock)

2 cloves garlic, minced or pressed

1 T. dried oregano

2 tsp. dried thyme

2 tsp. dried basil

1 tsp. black pepper

1 tsp. sea salt

 

Put 4 C. of water into a saucepan and bring to a boil. Put another 4 C. of cold water into a large bowl. Make an X cut in the bottom of each tomato (this makes it easier for the skin to come off); put the tomatoes into the boiling water and boil until the skin starts to come off (about 1 minute). Once skin starts to come off, remove tomatoes from boiling water with a slotted spoon and put them into the cold water. (The cold water will make it easier for you to handle them.) Once the tomatoes are cool enough to handle, peel them. Some people recommend that you squeeze the tomatoes to remove the seeds as well. If you like a really smooth sauce or if you have diverticulitis or a related large intestine challenge, this is a good idea for you. Otherwise, you can skip that step.  Put the tomatoes into a food processor with the S-blade or a high-speed blender and puree. Alternatively, you can mash them up with a large fork or potato masher. Add the butter (or ghee or coconut oil) into a medium-sized deep skillet or braising pan (with lid) with the burner on low. With the lid off, heat the butter and add the minced or pressed garlic, oregano, thyme, basil, and black pepper. Allow to heat on low for 2 minutes, until the aromas are released. This releases the medicinal properties of the herbs and spices. Add the pureed tomatoes into the skillet. Now add the sea salt and bay leaf. Put the lid on the skillet and simmer on low for at least 30 minutes. When finished, remove the bay leaf and serve warm.