Spicy, Healthy Tomato Sauce with Turmeric and Raisins
Sep 15, 2017
Linda Watson in Dr. Greger, How Not to Die, chipotle, gluten free, quick, savory, tomato sauce, turmeric, vegan

Dr. Greger's new book, How Not to Die, inspired this spicy, healthy tomato sauce. (Read more about the book and my October Wildly Healthy Organic challenge here.) Surprisingly, the sauce tasted a little spicier than usual but only because we were paying close attention. It's a terrific stealth-health choice. Serve this nutrient-rich tomato sauce with whole grain pasta, barley, or quinoa for a quick lunch or dinner.

My Taster's favorite tomato sauce already includes fire-roasted tomatoes and chipotle for depth and raisins for sweetness. I've boosted the sauce's antioxidant power by switching the yellow onion for a red one and by slipping in turmeric. Dr. Greger recommends a quarter teaspoon of the yellow spice daily to ward off cancer, promote healing, and more. Black pepper and olive oil help your body absorb turmeric's active ingredient, curcumin.

Spicy, Healthy Tomato Sauce with Turmeric and Raisins

Spicy, Healthy Tomato Sauce Recipe

Active time: 10 minutes. Total time: 20 minutes. Serves 4. Vegan and gluten free.

1/4 teaspoon olive oil
1 red onion, chopped
1 clove garlic, minced
1/2 teaspoon dried ground chipotle powder
1/2 teaspoon dried ground turmeric or freshly grated turmeric
one 32-ounce can crushed tomatoes, fire-roasted if possible
1/2 cup raisins
1/2 teaspoon dried oregano
freshly ground black pepper to taste

  1. In a large skillet or medium pot, heat oil over medium-low heat. Add chopped red onion. Stir to spread oil around on the skillet. Cook onion until softened, stirring occasionally, about 5 minutes.
  2. Add garlic, chipotle powder, and turmeric to onion and stir. Cook until fragrant, then add crushed tomatoes, raisins, oregano, and a few grinds of black pepper. Cover the skillet and simmer for about 5 minutes, until sauce is hot and flavors blended.
  3. Serve hot tossed with hot whole-wheat noodles or over quinoa, barley, or other cooked grains. Refrigerate any extra for up to 5 days. Sauce freezes well for up to a year.
Article originally appeared on Cook for Good, home of Wildly Affordable Organic and Fifty Weeks of Green (http://cookforgood.com/).
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