Tomato sauces are my fall back dinner. If I can’t think what to have … it is what I have. It changes based on what organic vegetables I happen to be available (and in my kitchen). There are so many computations that work it seems like an ever versatile dish! It is simple,fast, healthy and tasty. Beans taste so much better if bought dried, soaked overnight and cooked for forty five minutes before adding them to the tomato sauce. I was not organised so went for my organic cans in the press!!From start to finish it should take under an hour.
Tomato Sauce Again!
- A dessertspoon of coconut oil
- Half a teaspoon of nigella seeds
- Half a teaspoon of chilli flakes
- Black pepper to taste
- A pinch of sea salt
- Five cloves of finally (ha! meant finely) chopped garlic
- One carrot finely sliced
- One 400g (240g drained) can of organic chopped tomatoes
- A teaspoon of paprika
- A dessertspoon of dried oregano
- One 400g (240g drained) can of organic pinto beans
- Third of a cup of organic frozen peas
- !00g of organic baby spinach leaves
- A third of a cup of ground almonds
- Ten fresh basil leaves- torn
Get your saucepan and put it on a medium heat. Add your coconut oil and let it melt. Add your nigella seeds, chilli flakes and black pepper. Let them sizzle for a half a minute. Add your garlic and after another minute add your carrot. Give things a stir. Add your tomatoes and paprika. Let this cook for a five minutes. Add your pinto beans and peas. Let these cook through so the peas are warmed through. Add the spinach, stir it into the tomatoes. Let it all cook for ten/ fifteen minutes at a simmer. The spinach releases a lot of water so it needs to reduce. Add the ground almonds, this thickens the sauce and adds a richness to it. Throw in the basil leaves. It will prob need to cook for another few minutes.
I had mine with kelp noodles but clearly it would go with any kind of pasta you like!