Not many foods have changed my life. I mean, there’s chocolate and donuts and avocadoes and sweet potatoes… Okay, maybe there are quite a few! What can I say? I am a foodie!! Typically, tomato sauces are made with well, tomatoes! After seeing a picture of Trader Joe’s autumnal sauce made with various fall veggies, I decided it was time to make my own (fact: we don’t have Trader Joe’s in Montreal but I’m dying to shop at one – hashtag Canadian problems).
As a full-blood Italian, there are some classic foods that you would be shunned apon if you altered them. Tomato sauce can be one of those foods for many old school nonnis (grandparents in Italian. Who else speaks Italian?). However, unlike the latter, I am so open to new combinations and basically, experimenting in the kitchen. Here’s where the life-changing pumpkin tomato sauce was born. It’s so good. I. Can’t. Even. Begin. To. Explain. How. Good. (No exaggeration here). This pumpkin tomato is amazing on pasta but would also be equally delicious on chicken parmegiana, chili, etc. You can get creative! Enough chit chat around the pumpkin patch. Here’s the recipe!
Pumpkin tomato sauce (serves 2)
- 1 190z can tomato sauce
- 1/2 cup pumpkin puree (or cooked pumpkin that you had blended)
- Pink himalayan sea salt to taste
- 1 tbsp dried oregano
- 1/2-1 tsp dried rosemary
- 1/2 tsp smoked paprika
- 1/4 tsp turmeric
- pinch of cayenne (or however much your palette prefers)
- Place your tomato sauce and pumpkin puree in a pot and bring to a boil, then simmer.
- Add the oregano, rosemary, smoked paprika, cayenne, turmeric, cayenne and pink himalayan sea salt. Stir to combine.
- Once the sauce has cooked about 20 minutes it’s ready to be served with your favorite pasta. Enjoy!
Please try this pumpkin tomato sauce out and let me know how you like it!