Versatile Tomato Sauce

Anyone who ever eats in my house asks where I got the sauce, and when I say it’s my own they always ask for the recipe, so I thought I would share it here too. I’ve been making it for years and it’s popular with family and friends. It differs from other sauces in that there are no onions in it. I can’t bear those horrible, limp, slithery, slimy, smelly things; they give vegetables a bad name. However, since this is a versatile sauced, you may add them – if you must. I get at least four dinners out of this recipe.

1 tin of tomatoes

Small tin/carton tomato purée

Mushrooms – chopped

Peppers – chopped


Fresh Garlic and Ginger – finely chopped (lots)

A shake of Turmeric, Cajun Spice, Cumin

A shake of chili flakes

A shake of Oregano

Salt and Pepper

A glass of red wine, and some water if necessary

That’s the basic recipe, then I add:

Diced beef or chicken, or, for a vegetarian change, a tin of chick peas and a tin of beans (any kind)

Crumbled Feta cheese to finish it off.

To begin:

Heat some coconut oil in a large saucepan, add the Garlic and Ginger and fry for a minute or so. Then add the spices, herbs and chili flakes.

After a few mins, when the scents are released, add the tin of tomatoes and the purée and stir all together.

Add the chopped vegetables and leave to simmer for twenty minutes.

Add the beef, chicken, or legumes.

Turn the heat down and leave to simmer all day (nearly)

Sometimes I turn it all into a casserole dish and stick it in the oven for hours at a low heat. You don’t have to think about it again until you’re ready to eat.

That’s it. When ready to serve, sprinkle the crumbled cheese on top. This adds a tang and creaminess to the dish. You can makes any changes you like to the basic recipe, different vegetables, radishes or courgettes maybe.

You can serve it with rice or pasta or crusty bread. (I made pretzel bread from Carol’s recipe on Sally’s Smorgasbord – it turned out really, really good.)

If any of you try this I hope you will let me know how it turned out. Bon appetit!

(Tuna would be good too)