Wednesday, February 16, 2011

Magic Tomato Sauce

This rich tomato sauce is my children's staple diet, kept on standby in individual portions in the freezer. Normally served with pasta and steamed broccoli, but can also be diluted with a little water to make soup, or used as a pizza topping with grated cheese on mini-pittas.

1 onion
1 carrot
1 pepper
1 tin chopped tomatoes
500g passata
1 tsp mixed herbs
2 tbsp olive oil
200g dried red lentils

  1. Put the lentils in a pan with at little more than double the volume of water. Bring to the boil and then reduce the heat and leave cooking until all the liquid has been absorbed.
  2. While the lentils are cooking, finely chop the onions and put them in a large pan with the olive oil and dried herbs. Cook over a medium heat, stirring regularly, until the onion starts to soften.
  3. Finely chop the peppers and carrots and add to the pan. Cook for another 10-15 minutes, strirring regularly.
  4. Add the tomatoes and passata to the vegetables and bring to the boil, then reduce the heat.
  5. Add the cooked lentils and continue to cook until the carrot is soft and the tomato has reduced to a thick consistency.
  6. Liquidise and leave to cool, then transfer to individual portion containers and freeze.
Note: You can vary the proportions of tomatoes to vegetables to suit your (or your children's) taste

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