Tomato sauce

Michael Melvin, Tester and Taster

This is a really simple tomato sauce that works well with lots of different dishes especially nut roasts, lentil roasts, burgers and the leek and lentil sausages.  You can double the quantity and use the leftovers to convert it to a pasta sauce.

Testers and Tasters Feedback

“The tomato sauce was delicious.”

“Tomato sauce easy and versatile.”

“We really enjoyed it will definitely use this again.”       V         NF      DF

 

Swaps

Use oregano or other herbs in addition to the parsley, thyme or basil.

Options

For a thicker sauce and extra protein and fibre add a tin of cannellini beans and puree with some of the tomatoes.Freezing

This will freeze well.

Ingredients

1 tbsp extra virgin olive oil (EVOO)

50g onion finely chopped

1-2 cloves of garlic

1 tbsp of fresh or frozen flat leaf parsley

2 tins of good quality chopped tomatoes or pulped tomatoes

Salt and Pepper to tasteMethod

Method

1. In a deep pan, heat the EVOO on a medium heat and gently sauté the chopped onion.

2. Add the herbs and garlic and cook for a few more minutes but don’t let the garlic go brown.

3. Add the tomatoes, bring to the boil and simmer on a low heat until the sauce has thickened.

Turn into Baked Beans

Recipe from my son Joe

Add 2 tins of drained barlotti or cannellini beans, 1 tbsp apple cider vinegar and simmer to reduce the sauce until it is thick.  If you want it slightly sweeter sauce add pomegranate molasses or rich sweet balsamic vinegar instead of or as well as the apple cider vinegar.  Add slowly and adjust to your preferred taste.