Sunday, 29 June 2014

Scrummy pasta sauce

Nothing unique - but it was delicious

a little oil
a small onion, sliced
a red pepper, seeded and chopped
garlic puree
about five mushrooms, sliced
either passata or chopped tomatoes (I used sieved tomatoes from last year's crop, from the freezer)
some cider
sundried tomatoes (because I had some left over), optional
salt and pepper
a splash of white wine vinegar
tomato puree

In a good sized saucepan melt the oil and saute the onions, stirring from time to time.  Then add the red pepper and continue until softening.  Add the garlic and saute for a few minutes more.
Add the cider and the tomato plus the seasonings (you could add herbs if you want, it's flexible) and the splash of vinegar and bring to a simmer.  Simmer, uncovered, stirring now and again until the liquid has reduced a bit and is thickening.  Add some tomato puree and taste, adjusting seasonings if necessary.

Serve over pasta with choice of protein.

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