This fabulous tomato sauce, with its rich smoky flavours, offers a fabulous starting point for a multitude of quick and easy meals. It uses canned tomatoes so it's cheap to make.
Add mince and canned beans for an easy Mexican chilli, serve with steak and lightly cooked greens, or drizzle over a baked kumara or potato (fast-track in the microwave for 2-3 minutes each) with crumbled feta, chunks of avocado, coriander or spring onions and toasted pumpkin seeds for a fabulous vegetarian meal.
For more tasty ways to use it, see the recipe links below.
|½ cup||Extra virgin olive oil|
|2||Onions, finely chopped|
|6||Garlic cloves, crushed|
|6 Tbsp||Tomato paste (Main)|
|6 cans||Tomatoes, in juice, 400g each (Main)|
|100 g||Canned chipotle peppers in adobo sauce, pureed or chopped in their sauce (Main)|
|¼ cup||Soft brown sugar|
|2 tsp||Ground black pepper|
|2 Tbsp||Parsley leaves, finely chopped|
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- Heat oil in a large pot, add onions, garlic and tomato paste and cook over a low heat, stirring occasionally, until the onions are soft (about 8 minutes). Add all other ingredients and simmer gently in a semi-covered pot for 45 minutes, stirring occasionally to prevent sticking.
- Remove the lid and continue cooking until the sauce is quite thick (a further 10-15 minutes).
- It will keep in the fridge for up to five days or can be divided into cup-sized measures and frozen.