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Tag Archives: Tomato sauce

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!

Tomato and Capsicum Sauce

[ 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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The most amazing pizza ever!

We often have pizzas at home. They are fast, fun and delicious. I use my sourdough pizza crust recipe for the bases. What I really wanted to share with you was this combination cause it was absolutely delicious!

This pizza has a tomato sauce base, has slices of thinly cut cooked Italian style pork sausage, generous chunks of free ranged double smoked bacon, and wedges of tomato for bonus flavour. Finally, for an extra serve of protein, a raw egg is splashed randomly over the entire pizza. It is dressed with buffalo mozzarella cheese, freshly cut parsley and salt and pepper.

I really wish I could have shown you a photo of it cooked, but it got devoured in a heart beat! No time for flash photography in this household when pizzas are on the menu!

 
2 Comments

Posted by on June 6, 2012 in Uncategorized

 

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Cannelloni

I am not sure how this dish is made, authentically. This is the way I’ve always made and enjoyed it. 

[  SERVES: 6  |  TIME: 15 MIN  |  COST: <$5  ]
[  JOES’ RATING: 4.5/5  |  MY RATING:  3.5/5 |  Brittanys rating: 4.5/5]

Ingredients

1 packet cannelloni pasta shells

Filling

500 g Ricotta Cheese
250 g packet frozen spinach – well drained
3 Free Ranged Eggs
Handful chopped flat leaf (Italian) parsley
Salt and Pepper to taste

Sauce

1 tin tomatoes sauce
1 onion, chopped
2 tablespoons chopped parsley
2 cloves of garlic, chopped fine
1 teaspoon basil
1 teaspoon oregano
1 teaspoon curry powder

Method

  1. In a large saucepan, sauté the onions and garlic in a little oil until opaque and fragrant. Add the tomatoes and remaining herbs. Simmer for 20 minutes until well cooked.
  2. Mix the filling ingredients together with a fork, ensuring a smooth, even consistency (see photo above). Use a piping bag to fill the pasta tubes with the cheese mixture, and place evenly in the bottom of a baking dish.
  3. Pour sauce over the top of the filled cannelloni shells, and cook in a moderate oven for 45 minutes. Check every 15 minutes. If the sauce appears to be drying out, add a little water to moisten.
  4. Serve with grated Romano cheese.

Observations

  • When I bake this in my portable convection oven, I always make sure there is water in the bottom to stop the sauce from drying out. The moisture in the sauce needs to cook the pasta underneath, so make sure it doesn’t dry out.
  • Diabetic Note: This dish is not too bad on my Blood glucose levels. I tend to only have four tubes so it’s not a terribly big serve anyway.
  • Ethical Note: We try to grow all our own herbs on our balcony in recycled boxes. A small herb garden is an excellent way to reduce your carbon footprint.

 

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