This is the easiest way to make tomato sauce ever! You make it with fresh ingredients and the flavor is so intense. The bog secret is that the ingredients are not fried but roasted. You can use this sauce with your pasta or as a pizza sauce. Both my son and my husband have approved this recipe, it is finger licking good!
This recipe is enough for a family pasta meal. But you could easily make a large batch and freeze the rest of the sauce. The sauce can also keep in the fridge in a jar for a week.
No fuss tomato sauce
- 6 tomatoes
- 1 onion
- 1 handfull of fresh thyme and rosemary
- 1 tbsp dried oregano
- Olive oil
- Optional: 1 chili pepper for a kick
- Salt and pepper to taste
- Preheat the oven at 220 degrees C.
- Halve all the tomatoes and place them sliced side up on a baking tray.
- Peel and quarter the onion and peel the garlic. (Slice the chili in chunky pieces.)
- Scatter the other ingredients between the unions.
- Sprinkle the tomatoes, onions, garlic and chili with thyme and rosemary.
- Drizzle with honey and oil
- Bake in the oven for 30 minutes to an hour, untill your ingredients are nicely roasted.
If you are making this in advance, shutdown your oven and let it cool while leaving the tomatoes in.
- Blend the roasted ingredients to a smooth paste.
- Mix in the oregano, salt and pepper to taste.
I decided a simple pasta would do this ingredient justice. My son loved the flavor of the pasta and the sauce, but returned the fried chanterelles to my plate. Oh well, the texture of mushrooms isn’t for everyone, and I was happy to receive extra mushroom.
This recipe would work with any flavorsome mushroom, or even a mix. You can easily leave out the ham for a vegetarian option.
If you are going all out, garnish your pasta with freshly chopped parsley for some freshness and drizzle with some truffle oil.
Funny farfalle with chanterelle cream sauce (serves 2 and 1 toddler)
- 250 grams of pasta
- 150 grams chanterelle mushrooms
- 1 shallot, finely sliced
- 1 garlic clove, finely sliced
- 100 grams of ham in fine ribbons
- 1 glass white wine
- 150 ml cream
- Handful of chopped flatleaf parsley
- Some olive oil and a knob of butter
First boil your pasta according to the instructions. While your water boils and your pasta cooks, you can make your sauce.
1. Clean your chanterelle mushrooms and cut them in similar size pieces.
2. Gently fry the chanterelle mushrooms and union in the butter and olive oil until soft. Add salt and pepper to your mushrooms.
3. Add the garlic and the wine. Let this mix stew for a few minutes so the alcohol can evaporate.
4. Stir in the ham and add the cream. You can turn off the heat on your sauce until your pasta is cooked.
Drain your pasta when it is cooked.
5. Warm your sauce and pasta while combining them.
Sprinkle with parsley and dress with some olive oil or truffle oil and enjoy!
In Holland you find them in the wild too. They grow on sandy soil, so you find them in the dunes, next to rail roads and just on side walks.
If you are lucky enough to have an abundance of rocket, you might be looking for a new way to use it up. I like to do this by making my own pesto.
This recipe has no exact quantities, I suggest going with your instincts, and go by what you have in your fridge and adding ingredients to your taste.
Rockin Rocket Pesto
- 1 – 2 handfulls of rocket
- 1 handful of cashews (or hazelnuts, walnuts, peanuts, whatever nut you like)
- a piece of hard cheese
- 1 clove of garlic
- 1 – 2 tbsp of lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
I grind and mix my ingredients in my trusty little blender. Make sure you have enough oil in the blender.
Store your pesto in a jar or container in the fridge. Keep a layer of oil on top of your pesto to keep it fresh. Eat it within a week, but for us this is not a challenge!
This pesto is lovely as a dip with some home made bread, on your (meat) sandwich or through your pasta. If you add some more oil and lemon juice, it makes a lovely dressing for your tomatoes and mozzarella salad.
This recipe works with basil or fenil tops too.