This multi-purpose sauce is soooo versatile and soooo easy to make in the Thermomix. You get to sneak in some hidden vegetables plus it freezes well.
Add it to your favourite pasta … as is, use to cook whatever veggies you have lying around, or stir through canned tuna, salmon or legumes like lentils, kidney beans or chickpeas.
It makes a great pizza spread, a base for tomatoey soups or even a dipping sauce for crackers and crudités.
If you need to make runnier, water it down with a bit of stock, a glug of red wine or even…water!
Handful of fresh herbs such as parsley, basil, oregano (optional)
1 red onion, halved
2 cloves garlic
1 frozen vegetable stock cube (see recipe for PP Veggie Stock in Back to Basics)
½ red capsicum, roughly chopped
1 large carrot, roughly chopped
1 celery stalk or 1 zucchini, roughly chopped
25-30g EVOO or oil of choice
1 pinch mixed Italian dried herbs
400g fresh or canned tomatoes, diced
4 tablespoons tomato paste (or more to taste)
Place fresh herbs, onion, garlic, stock cube and vegetables into TM bowl and chop 5 secs/speed 5. Scrape down sides and repeat.
Add oil and sauté 3 min/120°C/speed 1.
Add dried herbs, diced tomatoes and tomato paste to TM bowl. Cook 15 min/100°C/ speed 1 using simmering basket instead of MC on lid. Check the sauce is tomatoey enough. If not, add a little extra tomato paste and cook a further 5 min/100°C/ speed 1 using simmering basket instead of MC on lid.
Replace MC and puree 20-30 secs/speed 4-7 increasing speed gradually.
old chris new tricks 