So with a slightly fuzzy head this weekend, I decided I was definitely in need of a vegetable fix to try to negate the effects of the night before. This spicy, vegetable and tomato sauce could equally be used on pasta or with chicken and as with most recipes keep the tomato base the same but throw in/add any vegetables you fancy or have hanging around the fridge. This is enough for around 2 portions but again scale up/down depending on numbers.
Spicy tomato, courgette and pepper sauce
- Half a can of tinned tomatoes
- Spring onion (green bits chopped)
- 1 x chilli with or without seeds depending on what you fancy!
- 1 x green pepper
- 1 x courgette
- Handful of cherry tomatoes
- Pinch of caster sugar
- Salt and Pepper
- Tomato Puree
- Garlic flavoured olive oil
- Balsamic vinegar
- Basil
Chop the greens of your spring onions, chilli, green pepper and courgette. Heat a tablespoon of your garlic olive oil in a heavy based, non-stick frying pan. Add the spring onion, chilli and green pepper and stir fry on medium for 5 minutes (until pepper is softened) add the courgette and cherry tomatoes fry for a few more minutes until slightly softened. Add your tinned tomatoes, a good squeeze of tomato puree, sugar, tablespoon of balsamic vinegar and salt and pepper to taste, you may also want to add a bit of water depending how watery your tinned tomatoes are. Stir and bubble on low for about 15 minutes until thickened. Stir through the basil before serving.
I had this with the kale and feta loaf from a previous recipe and some quorn sausages, but this would go well with bacon or sausages.
palmernoms 