Coco - Banana's Mushroom Pasta Sauce |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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It costs a lot of money for a decent bottle of pasta sauce - so I thought I would have a go at making my own to freeze. It tastes yummy Ingredients:
2 kg very ripe almost yukky tomatoes, chopped |
1 teaspoon olive oil |
1 onion, chopped |
6 cloves garlic, crushed |
1 zucchini, sliced |
1 eggplant, diced |
100 g sliced mushrooms |
20 g fresh basil, chopped |
sea salt |
Directions:
1. Fry the onions and garlic in olive oil until fragrant.
2. Add the chopped tomatoes, zucchini and eggplant.
3. There is no need to add liquid as the tomatoes form their own.
4. Bring to the boil, then cover and simmer for around 40 minutes- until everything is very soft.
5. Season to taste.
6. Strain the tomato mixture- do not reserve the liquid, and transfer to a blender.
7. Add the chopped basil to the blender and blend until the sauce is smooth.
8. Return the sauce to the pot, and add the sliced mushrooms.
9. Simmer until the mushrooms are cooked.
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