The other night, I knew I wanted to make stuffed butternut squash but needed something to tie the sweet squash with the savory lentil/quinoa/wild rice stuffing. After racking my brain for sauce options, I remembered that my friend Katie of Katie’s Healing Kitchen in San Diego had served her stuffed butternut squash for her vegan Thanksgiving Dinner cooking class with a yummy tomato sauce of some sort. I had a can of crushed tomatoes, a jar of tahini, and a dream. From this, tomato tahini sauce was born.
Tomato Tahini Sauce Recipe
1 can crushed or diced tomatoes
3/4 cup tahini
2-3 tbsp vinegar or lemon juice
1-2 tbsp Bragg’s, soy sauce or tamari (or 1 tsp salt)
2-3 cloves garlic (raw or roasted – optional)
Blend all ingredients until sauce is uniform. Serve cold or at room temp.
This sauce can be made into a dressing by adding 1/2-3/4 cup water. Perfect to massage into a kale salad :)