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Food Pharmacy, Recipes

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Comfort food part 2: The tomato sauces’ Tomato Sauce

Since last week’s Mac & Cheese received such a “golden” reception from you (many who long for that creamy edge to life, it seems), we decided to release a whole series of comfort food recipes. Why not? It’s just the right month, we think (actually we think every month is the right month…). So next in line is: the Tomato Sauce of the tomato sauces.

We know what you’re thinking. Does this world really need another tomato sauce recipe? Well, since tomato sauce is something that everyone can make and most people seem to like, the world actually does needs it. At least if it is as simple and tasty as this one is…

It contains, in our opinion, the most important ingredients. But the most important key to this tomato sauce can actually not be bought in the store: Patience. Do not be in a hurry. Let the water slowly boil away while the tomato sauce is simmering. And since tomatoes actually become healthier when heated (the lycopene in them is then released), it is a win-win for both the taste buds and the rest of the body.

With the tomato sauce, we serve a fantastic alternative to feta cheese that we make with almonds – you can find the recipe here. It takes its own sweet time, not in the physical work but in the waiting. First the almonds should be soaked and then they should be dried. We chose to soak the almonds overnight and proceeded to the production only the day after. In other words, maybe nothing for those of you with ants in your pants, but for all of you others.

Of course, almond feta cheese is suitable not only for the Tomato Sauce of the tomato sauces, but also, for example, for this lasagna. And if you do not have time to make your own, we can recommend this store in Stockholm, where you can take it straight from the fridge.

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Comfort food part 2: The tomato sauces’ Tomato Sauce

  • By : Food Pharmacy
Scale

Ingredients

1 yellow onion, finely chopped

4 large garlic cloves, finely chopped

1/2 red chili, finely chopped

1 pack crushed tomatoes

1 pack of passed tomatoes

12 tablespoons tomato puree

1 tablespoon sambal oelek

1 red lace pepper, finely chopped

5 tablespoons dried oregano

1 tablespoon country broth

salt & black pepper

a dollop of butter or coconut oil, to fry in

For serving

Almond feta

1 handful of fresh basil (optional)

Instructions

Finely chop the vegetables (it is important that everything is finely chopped so that each bite then tastes of everything). Fry the onion, garlic and chili in a dollop of butter/coconut oil for a few minutes on medium temperature. Do not burn. Put in crushed and passed tomatoes. Salt and pepper to taste. Add tomato puree, sambal oelek, peppers and oregano. Let simmer on low temperature for 35-40 minutes.
Cook pasta according to the instructions on the package (we had bean pasta). Serve with almond feta cheese and fresh basil (if you like).

Nutrition

  • Serving Size: 4

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