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Just an easy recipe tonight as I use this sauce in an upcoming recipe that will be posted here.

This is a great sauce to make up and freeze into 2-3 batches for future use in main meals or smaller batches. It is great stirred through cooked pasta with a little shaved or grated cheese. It makes a great bolognese sauce with beef or chicken mince and it tastes delicious on pizzas as a base sauce. Spoon over cooked chicken breasts or use as a dip for nuggets and the like. So versatile!

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Tomato and Roast Capsicum Sauce


  • Author: The road to loving myThermo Mixer

Description

This makes 1.5L of sauce.


Scale

Ingredients

  • 1 onion, diced
  • 2 large garlic cloves, crush
  • 1 carrot, diced
  • 1 large celery stalk, diced
  • 1 small sweet apple, peeled and cored and diced or 1.5 teaspoons sugar
  • 10g olive oil
  • 1/2 tablespoon yellow mustard seeds
  • 1kg whole tinned tomatoes or fresh tomatoes
  • 400g roasted capsicum
  • 100g water
  • 1 teaspoon vegetable stock concentrate
  • 10 basil leaves
  • 4 sprigs of parsley
  • Salt and pepper, be sure to season well

Instructions

  1. Add garlic, onion, apple, veggies and oil to a large saucepan over medium heat.
  2. Cook until softened.
  3. Add remaining ingredients.
  4. Cook over low heat for 25-30 minutes until slightly reduced.
  5. Using a stick blender or blender, blitz the sauce on high for 10 for 30 seconds to make a smooth sauce.
  6. Pour into jars and vaccum seal.

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Tomato and Roast Capsicum Sauce – TMX version


  • Author: The road to loving my Thermo Mixer
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35

Description

Makes approximately 1.5 litres


Scale

Ingredients

  • 1 onion, peeled and quartered
  • 2 large garlic cloves, peeled
  • 1 carrot, chopped
  • 1 large celery stalk, chopped
  • 1 small sweet apple, peeled and cored or 1.5 teaspoons sugar
  • 10g olive oil
  • 1/2 tablespoon yellow mustard seeds
  • 1kg whole tinned tomatoes or fresh tomatoes
  • 400g roasted capsicum
  • 100g water
  • 1 teaspoon vegetable stock concentrate
  • 10 basil leaves
  • 4 sprigs of parsley
  • Salt and pepper, be sure to season well

Instructions

  1. Add garlic, onion, apple and veggies to bowl.
  2. Blitz on speed 7 for 5 seconds.
  3. Add oil and mustard seeds.
  4. Cook for 5 minutes, 100 degrees, speed 2.
  5. Add remaining ingredients.
  6. Cook for 25 minutes, 100 degrees, speed 2.
  7. Slowly blitz on speed 10 for 30 seconds to make a smooth sauce.
  8. Pour into jars and vaccum seal.

 

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2 Comments

  1. Kylie December 7, 2014 at 7:53 pm - Reply

    Yum yum yum.

    If I put the sauce in a glass jar with the poppy lid and turn upside down so it pops in does that mean I can store it at room temperature?

    Thanks

    • Peta December 13, 2014 at 5:57 pm - Reply

      Yes that should be fine as long as its 100% vacuum sealed 🙂

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