It was about this time last year that my family was prepping for our Mediterranean vacation. It was an experience of a lifetime. One of the favorite points in the trip that I think about often, plus is the screen saver on my phone, was Tuscany. The wine and food was amazing! We stayed at a farmhouse which was a working vineyard and olive grove. I often daydream about going back. I wish I had the money to buy property there. Everything Tuscan makes my heart yearn to be back there. A girl can dream.
My inspiration for this recipe comes from a sauce I saw in the store. I thought the combination of pumpkin and tomatoes sounded so perfect for fall. The label was so pretty… yet so deceptive! I was sold until I looked at the label. I become disgusted by the ingredient list. Refined sugar was number three on the list, behind pumpkin and tomato. YUCK!! Needless to say, I didn’t purchase it despite the pretty label. I knew that I could make something way better for my health at home.
I decided to make my own tomato base for this recipe. The Roma tomatoes in store looked acceptable for once. They weren’t a dull red, but much more vibrant this time. I also typically use garlic powder because it’s quick, but this recipe really pops with fresh garlic cloves. If you don’t have the time to simmer the tomatoes and need something a bit faster, I have listed a substitute below.
This is great to serve over zoodles or spaghetti squash.
*Homemade Tomato Sauce:
2 Roma tomatoes, cubed
¼ cup onion, diced
½ cup chicken broth
3 cloves of garlic, minced
1 tsp coconut oil
*substitute 8 oz of tomato sauce
Homemade Tomato Sauce
1. Heat a large saucepan to medium. Add coconut oil. Sauté onion and garlic until fragrant. Add tomatoes and chicken broth.
2. Allow to simmer for about 20 minutes.
3. Transfer to blender or use a hand mixer to smooth the sauce out as much as you want.
Tuscan Pumpkin Sauce:
1 ½ cup pumpkin puree
¼ cup coconut milk
1 tsp nutmeg
2 tsp cinnamon
2 tbsp maple syrup
2 tbsp oregano
2 tsp parsley
Tomato Sauce (either use the recipe above or 8 oz of pre-bought sauce)
1. In a large saucepan over medium heat, add pumpkin puree to the tomato sauce.
2. Add coconut milk and maple syrup. Add spices. Stir well to combine.
3. Simmer on low for 10 minutes.
4. Serve on top of zoodles or spaghetti squash.