This Tomato Sauce recipe remains my favorite, but I upgraded it a bit because I am trying to add more fiber to my diet.
I made the recipe as described in the link, but also added celeriac, parsnips. and a bit of leftover pumpkin flesh to the mix. In this particular instance I served the sauce with chickpea pasta.
The parsnips added a great deal of sweetness to the sauce so, should you ever want to make a quick Chinese takeout style sweet and sour sauce, use a cup of this sauce to which you have added 1/3 cup of rice wine vinegar and 1 tablespoon Worcestershire sauce. You will get something along those flavor lines, with no additional sugar needed!
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