The key to this sauce is to simmer the canned tomatoes for as long as possible before getting started. This helps to get rid of that tell-tale tinny flavor as well as deepen the richness and sweetness of the sauce. You can customize this recipe to your heart’s content, too. Try using different spices in lieu of smoked paprika, like sweet paprika, chili powder or Aleppo pepper. Play around with vinegar options and test whether you prefer apple cider vinegar, white vinegar, or maybe something else entirely. LEVO-infused canola oil works best because it’s a neutral flavor, but you can experiment and try using other oils like avocado oil for unique flavor profiles.

Ingredients

  • 28 oz canned fire roasted tomatoes (ideally organic)
  • 2 tbsp Worcestershire sauce
  • ¼ cup LEVO-infused hot sauce
  • ¼ cup honey
  • ¼ cup ketchup
  • ⅛ cup apple cider vinegar
  • 2 tbsp mustard
  • 1 tbsp smoked paprika
  • 2 tbsp LEVO-infused canola oil
  • 1 tbsp canola oil
  • 1 tbsp onion powder
  • ½ tsp salt

LEVO Prep

To make your LEVO-infused oil (canola or avocado), first pack your LEVO herb pod with flower.

Set your Activate cycle and relax (remember, this is a dry cycle, no oil or butter should be added until you begin infusing!)

Fill the LEVO reservoir with the oil. If using canola oil, set it to 175-185°F for 2.5+ hours. For avocado oil, set your LEVO to 200°F for 2.5+ hours.

Relax! Once it's complete, dispense and set aside. To make the LEVO-infused hot sauce, follow our recipe here.

Instructions

Simmer a can of tomatoes in a saucepan on medium heat for at least 30 minutes to reduce canned flavor. We suggest leaving tomatoes stewing for as long as possible (an hour or two if possible) for maximum flavor.

In a separate saucepan heat non-infused oil on low. Add smoked paprika and cook for 1-2 minutes until fragrant.

Add tomatoes to the mixture.

Add all other ingredients and simmer on medium low for an additional 30 minutes until sauce is reduced.

Let mixture cool.

Blend until smooth. Strain if desired. Store in an airtight container in the fridge for up to one week.

Yield: ~2 cups sauce

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