Monday, 29 September 2014

Recipe: Sauce for Pasta, Couscous, stews, soup

My tomato plants have produced abundantly this year so, this morning, I made huge pot of sauce to freeze for various uses.

The sauce is delicious on pasta and sprinkled with grated cheese. Sometimes I add slivered almonds and a few raisins to the sauce and serve it on couscous. And, the sauce makes a base for soup or stews.

Thick slices of the following vegetables.
1 medium leek.
4 medium carrots.
1 large red pepper.
A dozen mushrooms.
and 1 pound tomatoes.

I added a handful of basil leaves, half a handful of marjoram leaves, two tablespoons of tomato puree, a desert spoon of sugar, a teaspoon of salt and pepper and 1 pint of water.

I cooked it in the pressure cooker (but it can be simmered in a saucepan with a tight lid) and when all the vegetables were well cooked I put them in the liquidiser with the liquid.
After tasting it I added a little more salt.

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