Category Archives: Condiments and Sauces

Tomato-Basil Relish

Tomatoe Basil Relish

Tomato Basil Relish

Makes: Approximately 2 Cups
Serving Size: Varies
Servings: Varies

*It’s best to use all organic ingredients for
the fullest of flavor.

3 medium vine-ripe tomatoes
1/4 cup onion, chopped
8-10-fresh basil leaves, chopped,
or 1/2 tsp. dried basil
1/2 tsp. cilantro
1/2 tsp. dill weed
1 tsp. Redmond’s Sea Salt

Prep Ahead:
Assemble and chop all the ingredients.

Making It:
1. Place all choppd vegetales in a bowl, stir in
the spices and mix well to blend.
2. Refrigerate in glass jar or container.
Keeps 3-4 days in fridge.
*This actually can be made a day ahead…the
flavors are better blended and tastes far
better on the palette.
*Enjoy with Baked Falafals, organic crackers
or any other fish or meat dishes.


Yummy Vegan Pasta Sauce

Vegan Pasta Sauce

Vegan Pasta Sauce

Makes approx.: 4 cups of sauce
Servings: varies
Serving size: varies

6 organic sun-dried tomatoes soaked for 1 hour.
    (optional, used for adding richness and thickness).
6 large organic Roma tomatoes
10 fresh basil leaves
1 tsp dried oregano or 1 sprig of fresh
1 tsp. sea salt
1 Tbs. unsalted organic butter or extra virgin olive oil
1/4 cup chopped onion
1/3 cup chopped mushrooms
1/2 Tbs. minced or chopped garlic clove

Making It:
1.   Sauté the onion, garlic, and mushrooms in the butter or oil until tender. (Unless you desire a raw sauce)
2.  Add the first five ingredients to the food processor. Pulse
until chunky.
3.  Add the onion/mushroom mixture to the food processor and pulse about 20-30 seconds. Serve on top of pasta or polenta.

There are so many variations to this sauce, cooked or all raw.

Have fun and enjoy!


Sun-Dried Roma Tomato Catsup

Sun-Dried Roma Tomato Catsup

Sun-dried Roma Tomato Catsup

Serving Size: Approx. 2 Cups
Servings: Varies
Prep Time: 10 minutes

1 cup organic sun-dried tomatoes
(soaked 2 hours or more)
6 organic Roma tomatoes
6-8 fresh basil leaves
1 tsp. Redmond Sea Salt
1 squirt Stevia, or to taste (start light)

Can make ahead 1 day so it’s ready for your recipes.

Making It:
Process all the ingredients in a food processor, (if you want a smoother rather than a chunkier catsup then use a blender) until all the sun-dried tomatoes are well chopped and well blended. Pour into glass jar, store in fridge up to one week.

This is a chunky catsup, but do not be fooled by that because this catsup tastes better than any bottled variety.



Pete’s BBQ Sauce

Pete's BBQ Sauce

Pete’s BBQ Sauce

Makes: 1  1/2 cups
Prep Time:
35 – 40 minutes

Double the recipe if needed.

1 cup water
3/4 cup organic brown sugar, cane or coconut sugar.
1 tsp mustard (prepared or Dijon)
2 cloves of garlic, minced
1/2 small sweet onion, diced
1 Tbs. organic butter or oil
salt and pepper to taste (I use 1 tsp sea salt)
1 cap Liquid Smoke
1 Tbs. Worcester Sauce (I use Bragg’s Amino Acids)
1  6-ounce can organic tomato paste

Making It: 
Cook onion and garlic in oil or butter. Add all other ingredients. Bring to a boil. Simmer on low for 20-30 minutes. Refrigerate until using. Lasts 2 weeks in the fridge since it doesn’t contain preservatives.