This is a full flavoured, sugar free alternative to shop bought pasta sauces. Use with rice, added to soups, or as a dip. Try adding chopped fresh oregano, thyme and/or basil if you have them to hand.
FREE FROM GLUTEN / DAIRY / NUTS
1 tsp black onion seeds
1 tsp mustard seeds
1 tbsp rapeseed oil
1 red onion, finely chopped
150g Oven Roasted Tomatoes (RECIPE IN THE BOOK) roughly chopped, or sun dried tomatoes
1 tbsp gluten free balsamic vinegar
1 tsp tomato puree
½ tsp salt
½ tsp cracked black pepper
Add the black onion seeds and mustard seeds to a saucepan on a medium heat. Dry fry for 2 minutes, crushing the seeds against the pan with a back of a wooden spoon to release their flavour. Add the rapeseed oil to the pan together with the onion and tomatoes. Fry until the onions are just starting to brown; this will take 4-5 minutes. Add all the other ingredients and simmer on a low heat for approximately 15 minutes, stirring occasionally.
Set aside and allow to cool. Best made ahead of time and chilled for a couple of days; this allows the flavours to mingle.
STORE Keeps in the fridge for 5 days. Can be frozen
TIP For posh beans on toast, add some tinned beans to the sauce and serve with toasted Farinata (recipe in our new cook book)
This recipe is from Honeybuns All Day Cook Book by Emma Goss-Custard, published by Honeybee Books.