Tag Archives: tomato sauce

Mixed Lentils in Tomato Sauce & Ottolengis Spicy Moroccan Carrot Salad.

13 Tuesday Apr 2021

Posted by in Main Courses, salads, Vegan, Vegetable Dishes

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The first time I made these lentils, I happened to have some leftover carrot salad from the day before which I stirred into my portion of lentils. The mix is so successful that now I plan to have the salad one day, and make enough to have leftovers ready to mix in to the lentils the following day.

The Lentils – this makes four good servings

100 grams yellow lentils

40 grams small white lentils

40 grams red lentils

oil or butter for frying

2 medium sized onions – sliced

4 cloves garlic – finely chopped

fresh ginger roughly 3x2x2 cm – cut into small cubes

fresh green chilli – finely chopped

1 level teaspoon turmeric

2 teaspoons ground coriander

1/2 teaspoon asafoetida

200 gram tin puréed tomatoes

200 grams tomato passata

salt and pepper

Put the lentils in a bowl and pour over enough boiling water to cover. Leave to soak for an hour.

Heat the oil or butter in a deep frying pan and add the sliced onions, garlic and ginger. Fry gently for about five minutes to soften.

Add the chopped chilli and stir to mix.

Once the lentils have had their hour of soaking drain them and add to the pan of onions. Stir to mix in.

Add the turmeric, coriander, asafoetida and the tomatoes. Season with salt. Stir to mix all together.

Bring to a simmer, turn the heat very low, cover and leave to cook for about half an hour. Stir from time to time and add water if the mix is getting to dry.

Once the lentils are cooked add salt and pepper to taste. Serve as they are or with the Ottolengi’s carrot salad which follows, either on the side or mixed in.
Oh and if you were wondering what the little green seeds are decorating the lentils, they are fresh green coriander seeds as my coriander in the veg patch is now going to seed with the warmer temperatures. I can leave the seeds to go brown and dry, but I love the flavour of them, pungent and sweet, so a collect them green, and either use them fresh or freeze them. Enjoy!

Maccheroni al Piselli

13 Saturday Jun 2020

Posted by in Main Courses, Starters, Vegan

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Or pasta with peas…….and tomato sauce.

I’ve had a tray of peas sprouting on the kitchen windowsill for the last few days, and now the shoots are ready for cutting. The flavour of them is stronger than I expected, and stronger than that of the sweet peas I have, so I thought the two together would make a well flavoured sauce for the swirly maccheroni I have. And it did…….

For 2 portions

200 grams maccheroni

1/2 onion – finely chopped

2 cloves garlic – finely chopped

3 tablespoons olive oil

250 grams tomatoes -either fresh or tinned – peeled and chopped small

120 grams tomato Frito or passata

400 grams sweet garden peas – either fresh or frozen

bunch of pea sprouts – cut in half if long

4 large sprigs of fresh basil – roughly chopped

salt and freshly ground black pepper

olive oil for drizzling

Heat plenty of water seasoned with salt and olive oil, and when boiling add the pasta.

Once back boiling, turn the heat down to a brisk simmer and leave the pasta to cook to al dente. For this pasta it was about 12-15 minutes.

Heat the oil in a deep frying pan and add the onion and garlic. Fry gently until translucent.

Add the chopped tomato, Frito and peas. Cook uncovered for 10 minutes stirring from time to time. You want the sauce to have reduced, thickened and the flavour to have intensified, so if you are using fresh tomatoes that are watery, the sauce may need longer cooking.

Season the sauce with salt and pepper.

Drain the pasta once it is cooked.

Add the pea shoots and basil to the tomato sauce and stir in, then stir in the pasta making sure that it is nicely covered with the sauce.

Serve with an extra drizzle of olive oil over the pasta, and enjoy!

Provencale Brocolli Gratin.

12 Thursday Mar 2020

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Broccoli florets in a rich tomato sauce flavoured with black olives and topped with a breadcrumb crust, which is then baked to a golden brown crispness. Yummy!

For 2 servings

head of broccoli – divided into bite sized florets

olive oil

1 small onion – finely chopped

2 cloves garlic – finely chopped

3 large tomatoes – peeled and chopped

1 tablespoon tomato puree

1 tablespoon pitted black olives

Mixed fresh herbs if you have them or 1/4 teaspoon dried mixed herbs- orégano, Rosemary, thyme, sage

1 tablespoon green pumpkin seeds

2-3 tablespoons dry breadcrumbs

salt and freshly ground black pepper

Blanch the broccoli by putting it in a container and pouring over boiling water. Leave to steep for ten minutes then drain.

Heat a couple of tablespoons of olive oil in shallow pan that has a lid. Add the onions and garlic, and fry then gently until translucent.

Add the tomatoes and tomato purée then stir to mix in.

Add the olives and herbs. Season the sauce with a pinch of salt and some freshly ground black pepper.

Simmer covered for 15 minutes.

Add the drained broccoli and mix in, then tip this mix into a shallow ovenproof dish. Sprinkle over 2-3 tablespoons of breadcrumbs to make an even layer over the vegetables. Drizzle all over with olive oil.

Put into a fairly hot oven – 150 C – for 15-20 minutes until golden brown on top and sizzling.

Strozzapreti with Tomato Sauce

07 Friday Feb 2020

Posted by in Food for One, Main Courses, Starters, Vegan, Vegetable Dishes

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Strozzapreti, meaning ‘priest strangler’ as it is reputed to be enjoyed so much and in such quantities by the holy fathers that it chokes them, is a rolled pasta that goes very well with this tomato sauce. You can of course use other pastas if you can’t get hold of Strozzapreti.

For 2

120 grams pasta

2 tablespoons olive oil

1 large clove of garlic – finely chopped

1 small onion – finely chopped

1/4 red bell pepper – cut into short slices

2 tablespoons chopped Florence fennel

125 grams button mushrooms – halved and then sliced

200 grams chopped plum tomatoes

2 heaped teaspoons tomato purée

fresh oregano finely chopped plus a few sprigs for garnishing

4 tablespoons grated Parmesan cheese if you are making the vegetarian but not vegan version of this dish

salt and freshly ground black pepper

Orange zest

Put salted water with a splash of olive oil on to boil for the pasta, and then cook the pasta according to the timings on the packet.

Meanwhile heat the oil in a frying pan and add the garlic and onion. Fry until translucent.

Add the red peppers and cook for á couple of minutes before adding the fennel and mushrooms. Stir well and leave to cook for five minutes.

Add the chopped tomato, purée and oregano. Cook slowly for 15-20 minutes until the sauce looks thick and richly red.

Season with salt and pepper.

If using the Parmesan cheese, add most of it now leaving a little to sprinkle on top of the pasta and stir into the sauce letting it melt.

Once the pasta is cooked but still with a little bite, drain from the water and add it to the sauce. Stir to mix.

Serve in shallow bowls with a grating of orange zest and a few sprigs of oregano to garnish. Of course if you are including Parmesan in your dish then add a garnish of grated cheese as well.