This is the first of the many Guiltless Gourmand recipes that I would be sharing with you. The last time was for the Protein Menu: Sticky Pork Ribs. This time, I am sharing with you one of the common sauces the French use.
Used with almost anything that involves pasta or any dish that uses tomato sauce.
Ingredients:
- 28 ounces tomatoes
- 1 cup button mushroom
- 1/4 cup green bell pepper
- 1/4 cup black olives
- 1/2 cup onions
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 tablespoon dried marjoram
- 1 sachet tomato sauce
- 1 sachet tomato paste
What you need to do:
- Create a cross on each tomato for easy peeling once the tomato boils.
- You know it's ready when you can see tomatoes peel.
- Deseed and remove peeling.
- Chop tomatoes thinly.
- Slice black olives.
- Dice the bell pepper.
- Saute everything!
- Make sure everything is tender and cooked.
- Once cooked, divide it to two. Place the half on a blender and blend til smooth.
- Add tomato sauce in between blending.
- Once blended, bring back to boil with the remaining half of the veggies.
- Add water in case the sauce is a bit thick.
- To add color, mix in the tomato paste.
- Simmer for 30 minutes.
- Cook your preferred pasta.
- Once al dente, add on to the sauce.
- Serve with pasta and freshly baked garlic bread. Recipe for that on the next blog post. :)
The Verdict: The sauce was great! It was not the usual smooth tomato sauce you always get from restaurants. I loved the different texture the sauce had, crunchy bell pepper, tender mushroom and black olives. Sprinkle black pepper as desired!
That is all.
For now.
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