Pumpkin Tomato Sauce (So Easy!)

Pumpkin Tomato Sauce (So Easy!)

So I was recently at the supermarket and saw jars of bright beautiful tomato pumpkin sauce and thought, “I should make this!”  I love this sauce. It’s so easy to make thanks to pre-made red sauce and all natural canned pumpkin.  But it’s the extras, that little something special added to it that makes it amazing.   Think chopped fresh sage and garlic, a pinch of nutmeg and a touch of creamy mascarpone cheese (an Italian cream cheese found in the specialty cheese section or the cream cheese aisle at your local market) and pure maple syrup. Yum. It’s so good, I made some for my dad and found him eating it like soup (Me: “Umm it supposed to be sauce”  Dad:  “It’s good soup.”  Me:  “Okay.”  Haha.)   Try this simple yet decadent sauce on quinoa, gluten free pasta, pizza and even as a condiment on your favorite veggies and proteins like chicken and shrimp.  I’ve even used it as a dip for veggies and gluten free tortilla chips.  You can also skip the mascarpone cheese entirely (which I do on occasion) to make this sauce dairy free. You may just need to play with the salt, syrup and nutmeg amounts a bit to get the flavors just right.

Pumpkin Tomato Sauce (So Easy!)

Makes about 3 cups or 6 to 9 servings depending on what you’re having it on.
  • 1 tablespoon extra virgin olive oil
  • ½ onion, grated on a cheese grater so it’s like a wet paste
  • 6 fresh sage leaves, chopped
  • 2 garlic cloves, finely minced
  • ¼ teaspoon sea salt
  • 1 ½ heaping cups all natural tomato or marinara sauce (look for real tomatoes, not tomato paste as the first ingredient)
  • 1 heaping cup of canned pure pumpkin (preferably organic)
  • 2/3 cup water
  • 1/3 cup mascarpone cheese (a sweet Italian cream cheese found in the specialty cheese aisle or near the cream cheese at your local market)
  • Small drizzle pure (not imitation) maple syrup
  • Pinch of nutmeg
  1. Heat a large frying pan over medium heat. Once the pan is hot, add extra virgin olive oil and swirl to coat.
  2. Once the oil is hot, add onion and sage and saute for 3 minutes.  Stir in garlic and saute one minute. Season with sea salt.
  3. Add tomato sauce, pumpkin and water and stir until combined. Bring to a gentle simmer.
  4. Stir in mascarpone cheese (optional), pure maple syrup and a pinch of nutmeg.  Taste for seasoning and add a pinch more salt if necessary.  Enjoy!

This recipe has a small amount of carbohydrates and fat.  Try serving it with a lean protein like chicken or shrimp and a little more carbs like quinoa, gluten free pasta or veggies for a balanced meal.

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