Super simple tomato sauce

As a college student with limited funds and limited time, I am all about quick and easy meals! I would love to spend hours in the kitchen trying out new recipes, cooking the day away, but I, just like any other college student, have a jam-packed schedule. I typically do all of my recipe testing and experimenting with flavors while making my own meals, so sometimes I end up with some pretty interesting tasting dinners, to say the least! However, this sauce is perfect for college students, better yet, anyone really. It is really super simple and adds the perfect amount of flavor to veggies and whole grains.

In the top picture, I made the sauce, and tossed it with some quinoa and black beans, served on a bed of sauteed kale, broccoli, mushrooms, onions, and bell peppers. In the bottom picture, I sauteed veggies and chicken and let them cook in the sauce for a while and served it over zoodles!

 

Recipe:

 Splash olive oil

1 can diced tomatoes (no salt added/reduced sodium)

2 cloves of garlic minced

1/8 of a cup of coconut milk

 2 tsp basil 

2 tsp oregano

1/2 tsp ground black pepper

pinch of salt

Directions:

Add a splash of olive oil to small sauce pan on medium heat. Open can of diced tomatoes and drain slightly, place in sauce pan with minced garlic. Add in the basil, oregano, salt, and pepper. Pour contents of sauce pan into a large blender or food processor. Pulse a few times, until the mixture is slightly creamy but still has some chunks of tomato. Pour sauce back into saucepan and simmer to allow the flavors to emulsify. Allow some of the water to cook out and add in the coconut milk, this step helps make it creamy and less tangy. Toss this sauce with quinoa, whole grain pasta, or jazz up some veggies with it! Bon Appétit! 

xoxo

Samantha