Improvised tomato sauce. – Food Pharmacy

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Improvised tomato sauce.

Let’s just say, yesterday did not go as we had planned. But we did make a heck of a tomato sauce.

What we had planned:
A cosy family dinner. Everybody’s eating. A nice conversation where we all get to speak our minds without being interrupted. Maybe someone will ask for a second serving?

This is what happened:
Dinner with 1 seven-year-old daughter + 2 classmates + 1 nine-year-old son + 1 neighbour. Five kids in total, of whom two wanted spaghetti bolognese, two asked for pancakes, and one preferred sushi. But, the kid who wanted sushi changed her mind and asked if she could have slime for dinner?

At times like these, you have to be able to improvise.

Improvised tomato sauce
(serves many)

1 yellow onion
2 cloves of garlic
500 grams of carrots (or 5-6 carrots)
500 grams of crushed tomatoes
1 tbsp vegetable broth powder
1 inch fresh ginger, grated
1 cup coconut milk
1 tbsp oregano
salt and freshly ground black pepper
200 grams of mushrooms
1 small garlic clove
a splash of olive oil
1 zucchini/spaghetti of your choice

Quickly chop the onions and garlic (don’t put too much effort into it), and rinse and shred the carrots (do not peel them). Put the vegetables in a pot, add tomatoes, vegetable broth powder and coconut milk, and cook on low heat until the onions are soft.

While you’re waiting, wash and slice the mushrooms. Put in a pot and allow the mushrooms to cook until their natural liquid has released. Add a splash of olive oil and a small, finely chopped garlic clove. Wait another minute or two, and season with salt and pepper.

Puree the tomato sauce in a blender until smooth. Season with oregano, and maybe some extra salt and pepper. Serve with zucchini noodles, or pasta of your choice (try bean pasta). Top with mushrooms if you dare (the kid who wanted slime for dinner preferred the mushrooms over the actual tomato sauce).

All in all, this recipe turned out to be a winner. The adults had zucchini noodles, and the kids had gluten free spaghetti. And yes, we’ve read the list of ingredients on the back of the box. Our Luke Skywalkers aren’t overly excited about the gluten free spaghetti, but let’s just say, yesterday was not the day.

You have to choose your battles. And take it step by step. A small step is always better than no step at all (read more about that in our books). Anyhow, we’re pretty proud to say: all five of them cleared their plates.

You’re more than welcome to follow us on Facebook and Instagram. And buy our book in Polish here and professor Stig Bengmark’s synbiotic here.



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