This quick and easy herb, mushroom and tomato sauce may seem like a bit of a none recipe, but guys, a little pot of this stored away in your freezer can be just what you need to liven up your pasta, chicken, veggies or whatever you fancy when time is of the essence.
Having a good supply of cupboard essentials such as pasta, flour, sugar, a jar of Nutella (because sometimes a spoonful of Nutella is what’s required) ……..well its essential and extremely useful when one is hungry and short of time. However, if you’re after more than just a quick fix, then it’s handy to have a stock of meal foundations. And by meal foundations I mean something that a good meal can be built on. Not just your usual cupboard ingredients like rice or pasta but things like a spicy jerk sauce to load onto chicken, a citrus dressing to drizzle on your fish, or a zesty basil pesto to mix with your pasta…..
OR this herb, mushroom and tomato sauce, which can be defrosted in seconds and added to your Bolognese, lasagne, chilli, pizza base, veggies or anything you fancy. Actually, this sauce is that tasty and versatile that I’d even say it could be thinned out with a bit of stock and made in to an awesome bowl of warming tomato and mushroom soup (definitely one to try out on a cold night when I’m late home from work).
I LOVE THIS SAUCE and there is so many ways it can be used to make your meal great. I used my last batch in one of my new creations: Pistachio crumbed chicken, which I’ll be posting on the blog soon and my goodness it really makes the dish.
January has been super busy for us and so I’m really focussing on ways to make quick tasty meals. Sometimes the answer is just to be well prepared and always, always have a herby mushroom and tomato sauce in the freezer 🙂 So get stocked up and enjoy!!
Herby Tomato and Mushroom Sauce
serves 2 (makes one small pot)
1 tbsp rapeseed oil
1 onion diced
1 clove of garlic crushed and roughly chopped
6 cherry tomatoes diced
100g baby mushrooms diced
1 tbsp tomato puree
½ tsp dried basil
½ tsp dried marjoram
Pinch of dried oregano
Salt and pepper to season
Heat up the oil in a frying pan, add the onion and garlic and gently fry for 2 minutes. Next add the tomatoes and mushrooms and cook for a further minute. Then add the tomato puree, herbs, salt and pepper and stir to thoroughly coat all ingredients.
Take the pan off the heat and transfer contents into a mini blender and blitz into a smooth paste (add a drop of water to thin out if necessary).
This really quick and simple sauce can be added to pasta, Bolognese, lasagne, chilli con carne or even used to spread on your pizza base.
I use this sauce in my nutty Pistachio Crumbed Chicken recipe – watch out for this on the blog in the next few days.