Quick Tomato Sauce
For this recipe I use rustic passata which is more chunky than regular passata. Normal passata is too smooth and will make the sauce too slimy, so if you can’t find the rustic variety then pulse a tin of tomatoes in a food processor to form a chunky sauce.
The basic recipe is to fry garlic, fresh basil and rustic passata in a little oil then season to taste. However you can add in other ingredients that cook quickly such as grated carrot, tinned beans or lentils, kale, spinach, mushrooms and / or sundried tomatoes.
Serve with pasta or use as a sauce to go with vegan burgers.
Free from: gluten, nut, soya, wheat yeast
This is a vegan recipe
- rapeseed oil
- 2 cloves garlic (sliced)
- 1 handful fresh basil
- 350 g rustic passata (or a tin of tomatoes, pulsed in a food processor)
- salt and black pepper (to taste)
- sliced mushrooms
- fresh or frozen kale / spinach
- tinned or cooked beans / lentils
- grated carrot
- sundried tomatoes
Fry garlic and basil in a little oil. If using mushrooms, add now. Cook through.
Add passata and any other optional extras. Once everything is cooked season to taste. In the picture I serve with pasta, pine nuts and steamed broccoli.