On Sunday, I developed a sauce. It is now Wednesday and I have had it in various forms every day since. It is delicious and so versatile- so I thought I would share it with you.
On Monday, I had it cold, with salad and cold boiled new potatoes, pickled baby beetroot and a cold hard boiled egg.
On Tuesday, I had it warm over boiled baby potatoes with some cheese (HExA) on the top.
Today, I have had it warm and mixed in with rice left over from last night's dinner. It made a sort of jambalaya and was delicious. (Before you say anything, I know that left over rice can be dangerous. I deliberately made too much and cooled it quickly.)
Other ways you could have it are:
- Over pasta, like a Bolognese;
- Blitzed into a soup/ smooth sauce;
- As a type of ratatouille.
The recipe is as follows:
- Using fry light, fry off 2 onions, 1 leek, 1 yellow pepper, 4 mushrooms, 4 tomatoes and a courgette;
- Add passata, ginger, garlic and paprika, salt and pepper;
- Simmer on low heat until it thickens;
- Wilt spinach leaves and/ or watercress into the mix.
And there you have it! It keeps really well in the fridge and I have been really enjoying it.
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