Creamy Tomato Spinach Sauce

I'll try to keep my recipe blogs short and simple.  I purposely did not add measurements to this recipe. If you are cooking a small amount, simply use a smaller pot. Season to taste, seasoning and meat customizable.

We originally made this sauce with salmon and my 5 year old daughter asked for seconds, which is unheard of...she never eats salmon! We have since been putting it on everything!

INGREDIENTS

Entree and seasonings of choice

High-temp oil such as unrefined, cold-pressed coconut oil

Tomatoes (any size) or can of tomato sauce

Baby spinach (fresh or frozen)

Heavy cream

Cheese of choice

Fresh parsley, basil, garlic (optional)

RECIPE

▪️ Start by getting your pan hot with some coconut or any high-temp oil of your choice. Sear your entree to your liking. Season your meat or whatever you are using your sauce with, then remove from pan. If you are using fresh tomatoes or herbs you can start cutting these while your meat is searing. ▪️Deglaze all of that good flavoring from the entree with your cut tomatoes or tomato sauce. I like to add fresh garlic at this step. Cook for a few minutes, stirring occasionally, and using a tool that will allow you to crush up fresh tomatoes a bit, if you have chosen to use them.

▪️ Add in spinach, as much as you like. If you don’t use a ton of spinach this is a really good recipe to use frozen spinach. Cut it up the same way you would if using fresh. I add salt and pepper when adding in the spinach. Cook until spinach starts to wilt. ▪️ Add heavy cream, any fresh herbs, and cheese. I usually add anywhere between 1/2-1 c cream depending on how much sauce I want and how many tomatoes I’m using. Shredded cheese will melt faster but I usually prefer to cut block cheese into cubes. I like aged Gouda and I find it difficult to find the kind I like as a shredded option. As for the seasonings I love to add a bunch of fresh basil and some parsley and oregano.

▪️Once your cheese is melted add your entree back into the pan and spoon onto entree. Let simmer for a few minutes then cut off the heat.