This is a catch-all tomato sauce that is good to have on hand for various uses. My favourite is as a dip for polenta chips. It can make the base of a quick pasta meal, or can be spread over pizzas. Mix it with some dry roasted potatoes, and you have Patatas Bravas. And you can dollop it on your burgers too!
Add onions and wine to a medium size saucepan. Cook on high until the wine is boiling, then turn down to medium. Simmer, stirring regularly, until the onions are softened, and the wine has evaporated.
Add the rest of the ingredients, including any optional extras. Continue simmering until the sauce thickens. Approximately 20 minutes.
Once the sauce has thickened, remove it from the heat. Blend the sauce using a stick blender.
Use immediately, or store it in an air tight container in the fridge for up to a week. If you want to freeze any extra sauce, freeze it in ice cube trays, so you can defrost and use small amounts as needed.
Date paste is used to provide sweetness. I have it in the fridge. It lasts a long time, and is good for dishes like these. If you don't have any, you can substitute some whole dates that have been finely diced.
Miso is used to add umami and saltiness. If you don't have any miso, you could try using coconut aminos or soy sauce.
0 servings
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