This recipe is also delicious if you have any left-over meat or sausage, which can be added to the sauce, to heat thoroughly. It is also delicious over pasta with cheese grated over, or if you are feeling extravagant with Goats cheese.
Serves: 4 People
Prep Time: 10 minutes
Cook Time: 40 minutes
1 large onion chopped
Tin chopped tomatoes or fresh if you have a glut from the garden
cloves of garlic crushed
2 courgettes chopped small
1 green pepper chopped into small pieces 1 teaspoon dried mixed herbs
1 teaspoon smoked Paprika
Step by step:
Fry the onion (and Chorizo if using) until it starts to soften.
Add the rest of the ingredients for the sauce except for the tomatoes. Cook until softened on a lowish heat.
Now add the tomatoes and then fill empty tin up with water and add the water to the pan. Bring to the boil, then reduce to a low heat and cook for about 25 minutes.
Add salt, pepper and seasoning to taste.
Now add whatever veg you have to hand. Remember, not all veg cooks in the same time so you may have to add them in batches! An average cooking time for the vegetables is 10 to 15 mins.
Cooked and uncooked vegetables, vegetables that need using.
The sauce can be used to serve with meats, chicken, or fish with potatoes, pasta, couscous or quinoa. Try with tofu or vegetarian meat alternatives.
Try adding a pinch of chilli if you like spicy food or fresh herbs. Smoked ham, salami or sausages.
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