Come summer my Mum’s house is awash with tomatoes from my Step-Dad’s allotment. This is her recipe (although I add in the peppers) and it’s an absolute winner!
As most of my clients are busy with work and life in general, I like to come up with recipe ideas that are quick and easy to make, yet are bursting with nutrients. ‘Mum’s tomato sauce’ is no exception and is so easy to rustle up. It is one of the most delicious and versatile sauces, bursting with vitamins. You can make a huge batch and freeze it so that it an be used when you’ve little time to spare.
You can use this as a ketchup, or have as a soup however it’s a tomato sauce so can be the base of millions of recipes. I’ll share a few of my favourites in the coming weeks. Enjoy…
• Tomatoes – any kind
• 1 garlic clove, peeled with segments separated
• 3 x peppers (preferably red, yellow or orange) – deseeded, chopped into chunks
• Olive oil
• 30g fresh basil
• Salt and pepper
• 1 tbsp worcester sauce
• 1 tbsp balsamic vinegar
1. Pre-heat oven at 200 degrees
2. Place tomatoes, garlic, peppers in an oven-proof dish
3. Spread olive oil over (around 1-2 tbsp) the veg
4. Add salt and pepper
5. Place in the oven. It will need around 30 mins however you should leave until the veg starts to brown and the sauce starts to reduce down
6. Leave to cool
7. Add Worcester sauce and balsamic vinegar (optional)
8. Place the mixture in the nutribullet with basil and whizz up.
9. You’re ready to get creative