I created this recipe by adding, tweaking and tasting as I went along. I wanted a super rich, sweet tomato sauce with a decent kick of garlic to add to a mussels dish. The grated carrot gives some lovely sweetness with the dried chilis adding a subtle spice. You could add more chili if you prefer a spicier sauce.
If you blend this super smooth then you’d have a delicious tomato sauce. Keep it chunky and add some shredded fresh basil for a Spaghetti bolognaise ragu, or blend half and keep half chunky for a lovely sauce with mussels. This was so delicious.
Garlic-infused Tomato Sauce Recipe
Serves: 6
Ingredients:
100g finely diced celery
200g finely diced onion
100g grated carrot
4 cloves garlic, crushed/minced
2 tsp garlic puree
2 bay leaves
2 tsp Herbs de providence (or mixed herbs)
10 sprigs fresh Thyme, leaves removed
2 whole, dried chillis, seeds removed
1/2 tsp salt
1/2 tsp ground, black pepper
1 Tbsp capers, chopped
2 Tbsp tomato puree
1 can (400g) chopped tomatoes
250g Passata
400ml water (wash out the tomato tin)
Method:
1. Place onion, celery and garlic cloves in the slow cooker. Heat on high for 1 hour to soften.
2. Add all other ingredients and heat on low for as long as possible.
3. Remove bay leaves and blend with hand blender to desired consistency. You may want to remove half and blend half so that you have a silky smooth sauce with some chunks running through.
Macros (1 serving): 70kcal (3P, 12C, 1F)
macros2muscles 