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RICH VEGETABLE SAUCE

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Serves: 2-4

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This is very versitile. I like it over left-over cold meat like gammon or chicken, but you could use it in a vegetable lasagne, boost the chilli content and use coconut milk insted of stock for a curry, or concentrate down after blending to coat pasta.

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Ingredients

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  • 1 medium onion (sliced)
  • 1 clove garlic (a fat clove, squashed with a knife)
  • 1 green chilli (deseeded and roughly chopped)
  • 2 beef tomatoes (peeled and chopped into large chunks)
  • chicken stock
  • 1 handful basil leaves (a good handful, roughly torn)
  • 2 green peppers (sliced)
  • salt
  • pepper
  • gram sugar
  • 2 tablespoons tomato concentrate

Method

  1. Soften the onion in olive oil, then add the garlic and chilli and toss until the scent wafts up. 
  2. Throw in the tomato chunks and a good splash of stock. Turn together and bring to a hefty simmer, then add the basil. 
  3. After softening for a little while add the sliced peppers, tomato concentrate and season to taste adding sugar if necessary. 
  4. Once the peppers begin to collapse, about 10 mins, pour into a blender and pulse until thick but still lumpy (the texture is important). 
  5. Taste for seasoning or tomato concentrate. I sometimes use a little soy as well.

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