Written By Gracie
This sauce is great on pretty much anything. I love using it as a pasta sauce (however I use brown rice pasta because it’s Gluten-free and healthier) but I also love having it over a bowl of quinoa (see pic below).
This dish is great for adults but it’s also perfect for kids because it’s a great way to incorporate veggies into their diets without them really realising.
It’s really simple to make and doesn’t take long. You can store any leftovers in a seal tight container and keep in the fridge to use at your leisure. The sauce will last in the fridge for about 5-7 days.
To jazz it up feel free to add a bit of chilli or sprinkle over some parmesan or meat and for the kids it’s fun to add some sweetcorn for colour and sweetness. You can also use this sauce in other ways…like spooning it over chicken or turkey.
N.B. You will need a blender of some kind
- 2 x Red peppers (chopped)
- 1 x White onion (chopped)
- 400g x Passata
- 1/2 x Can of chopped tomatoes (around 200g)
- 2 x Garlic cloves (crushed)
- 2 x Tsp Bouillon reduced salt vegetable powder/stock
- A dash of lemon juice (about a 1/4 of a lemon)
- Himalayan salt and black pepper
- Fresh basil to garnish (optional)
- Olive oil
1) Heat some olive oil in a pan then add the onion and red pepper. Fry on a low-medium heat until soft
2) Add the garlic and bouillon powder and mix until a paste has formed then immediately add the chopped tomatoes and passata. Mix well.
3) Using the chopped tomato can, fill it up with boiling water to the half way mark then add that to the sauce as well.
4) Add a generous pinch of salt and pepper then stir and leave to simmer on a low heat for about 20 minutes.
5) If you want to add some fresh basil add a small handful now, then using any kind of blender (I used handheld) blend the sauce until smooth.
6) Serve it any way you like. Pour any leftovers into a seal tight jar/container and once cooled pop in the fridge until you next want to use it.