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Rich Vegetable Sauce

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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.

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.

Ingredients

Serves: 2-4

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

Method

Rich Vegetable Sauce is a community recipe submitted by WhiteRabbit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

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