I have realised lately that if I start the week with a great home made sauce in the fridge, I am one step closer to putting together a healthy and tasty meal during the week, for lunch or dinner.
Once it is in the fridge and at the ready, I can use the sauce for all sorts of things during the week, such as:
- drizzled over steamed green vegetables, maybe with some extra nuts or seeds on top
- as a base for a pasta sauce
- dolloped onto a healthy lunch bowl of quinoa, a couple of vegies and a poached egg
- as a dipping sauce for plain cooked vegetables such as potato, sweet potato and carrot
This particular sauce is a favourite. It is made up mostly of ingredients I had leftover from the adzuki bean cannelloni from an earlier post. If chipotle chilli isn’t your thing, leave it out and replace it with something that will give a little “zing”, such as ground paprika, or even a little extra salt and pepper. If you can’t have cashews, replace them with a mix of seeds such as sunflower and flax. If you are using your own roasted capsicums, peel them first, or if you have bought roast capsicums in a jar, drain and rinse them first. Add some green herbs such as basil or parsley if you like.
Roast capsicum and tomato sauce
- approx 1 cup roasted capsicums (red peppers)
- 2 medium tomatoes
- 1 clove garlic
- 1/2 tablespoon olive oil
- approx 10 cashews
- chipotle chilli, equivalent to 1/2 teaspoon
- 1/4 cup water
- salt and pepper
- 1 teaspoon basil or parsley (optional)
Place all ingredients into a food processor or blender and combine until the mixture reaches the texture and consistency you prefer.
Serve warm or cold.