Home-made Tomato Sauce

vegan, gluten free

Tomato sauce which is perfect for home-made pizzas it is very easy and delicious. It's made with just a few ingredients — canned tomatoes, garlic, onion, and a drizzle of olive oil — and a quick blitz in the blender or food processor. You can even freeze it in single pizza-sized portions to make things all the easier for yourself on Pizza Night!

Here is your step-by-step recipe, with everything you need to know to make homemade pizza sauce tonight. 

Ingredients:

olive oil

2 cloves garlic, peeled and finely sliced

1 bunch fresh basil leaves, picked and torn (if it not available do not worry you can add any herbs you like I prefer rosmary)

2 x 400g good-quality tinned plum tomatoes

sea salt

freshly ground black pepper

1 large white onion

Method:

Place a large non-stick frying pan on the heat and pour in 4 generous glugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the onion and slowly cook for another 10 minutes. 

Add basil leaves and the tinned tomatoes. Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat. Pour the sauce into the food processor and wiz until fully blended.

Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours.
It will be ready when it’s the perfect consistency for spreading on your pizza or using as a pasta sauce. 

Store the sauce in a clean jar in the fridge – it’ll keep for a week or so.

Simple Red Lentil and Tomato Stew

Vegan, Gluten free

This Red Lentil and Tomato stew is simple, quick, and nutritious, a dish that gives me energy all day, that I love eating at brunch time!

We hope you enjoy this recipe as much as we do! 

Ingredients:
 
1/2 cup red lentils 

1 tin chopped tomatoes
1 red onion 

1 clove garlic
1/2 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1/4 teaspoon cinnamon
2 cups water
3 tablespoon olive oil
salt and pepper to taste1 handful of flat leaf parsley

Method:

In a pot, bring the water to a boil, and stir in the lentils. Reduce heat, and simmer for 20 minutes; drain.
Heat the olive oil in a large heavy bottom pan over medium heat. In the meantime chop the onion and slice the garlic, add to oil and fry for 3 minutes. Mix in the spices and lentils and simmer for 3 minutes. Stir in the chopped tomatoes and water, season with salt and pepper reduce heat, and simmer for 25 to 30 minutes, until the lentils are tender.

Serve with roughly chopped flat leaf parsley.

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Recipe taken from
JADLONOMIA
Marta Dymek
2014 by Dwie Siostry