Tomato and Capsicum Sauce

I’ve been craving a smooth tomato sauce with some bite for a while now. I have been tossing around some ideas until this one just sort of formed one afternoon for no particular reason. Its so easy that I’m embarrassed to post it, but nevertheless, here it is because it deserves to be shared!

[ SERVES: 4  |  TIME: 60 MINUTES  |  COST: $2-3  ]
[  JOES RATING:  4  / 5  |  MY RATING:  5  / 5  |  BRITTANYS RATING:  4  / 5   ]

Ingredients

1 can tomatoes, crushed or diced
1 capsicum, quartered and de-seeded
1 onion, diced
1 tablespoon chili flakes, to taste
1 teaspoon garlic, minced
splash of olive oil
salt and pepper, to taste

Method

1.  In a saucepan, fry off the onion in a little olive oil until caramelised. Add the garlic and stir until cooked.
   
2. Add the capsicum and tomatoes and allow to stew over a medium heat for several minutes. Add chilli, salt and pepper to taste.
   
3. Continue to stew until the sauce has reduced and the capsicum has started to break down ¹.
4. Remove from heat and allow to cool before puréeing in a blender.
   
5. May be served immediately hot or stored in the fridge for several days.
   

Observations

• Note 1: If you stew it long enough over a low enough heat the capsicum will break down and release more flavour. It will also give the chilli time to incorporate well into the dish.
• Note 2: For a silky sauce, push the sauce through a drum strainer. Although I blended it for several minutes, it was still quite textured.
• I loved this very simple sauce. It was absolutely delicious without being over bearing. Id happily eat this forever as my new pasta sauce base. I can just imagine it drizzled over steamed vegetables…
• Diabetic Note: I didn’t use much oil in this dish at all so its a perfect sauce for all diabetics. Almost no carbohydrates or fats in this dish means you can have a little more pasta, right?
• Ethical Note: YAY! I have found the perfect sauce! This means I am no longer dependant on beef replacement products for certain pasta sauces. Healthier for me and the environment. I also have to admit that the capsicum I used was well past its peak so reduced landfill to boot!

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Pesto – home made yummies!

While I was at the organic farmer markets recently, I spied a bunch of basil for just two dollars. I have to admit right up front that Joe and I are not fans (generally) of pesto, but I decided to try to make my own. My idea was to bypass all the mass-produced nasties, and hopefully deliver something that is fresh and wholesome that would capture our attention. There is something about the process of home making food that wins the day. This is an example.

[  SERVES: 3  |  TIME: 25 MIN  |  COST: <$3  ]
[  JOES' RATING: 4.5 / 5  |  MY RATING: 4.5 / 5 ]

Ingredients

2 cups of basil leaves
¼ cup pine nuts
¼ cup grated Pecorino
¼ cup olive oil
juice of one lime
4 cloves garlic, minced

Method

1. In a blender, combine the oil, garlic and juice and blend well.
2. Add all other ingredients and shred finely using the pulse setting on your blender.
3. Serve with crackers, over hot pasta or with steamed vegetables.

Basil leaves. (Photo credit: Wikipedia)

Observations

• This was SOOOOOO good. We both really loved it and were amazed how unlike the commercially produced crap this is. Quality fresh produce wins the day once again.
• If you do not have some quality Pecorino or Romano, use a freshly grated Parmesan Cheese.
• Diabetic Note: Small serve, Rhianna – that is one carb heavy meal there.
• Ethical Note: The cheese and basil were all locally produced and grown. YAY /

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• The Garlic Mustard Pesto (vifarms.wordpress.com)
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• Kale Pecorino Pesto (thevegetablecentrickitchen.com)