gluten-free dairy-free
Ingredients:
2 x 15 ml spoons (2 tablespoons)olive oil
2 red onions, finely chopped
3-4 cloves of garlic, crushed
2 x 400g tins of tomatoes
1 x 15 ml spoon (1 tablespoon) caster sugar
2 x 5 ml spoon (2 teaspoons) balsamic vinegar
Salt and freshly ground black pepper
40g fresh basil leaves, chopped
What to do:
- Heat the oil in a pan and gently fry the onions and garlic until softened but not browning.
- Add the tomatoes, sugar and vinegar and simmer for about 20 minutes.
- Season with the salt and freshly ground black pepper.
- Using a hand-held whisk, blend until smooth.
- Stir in the freshly chopped basil leaves.
- To serve, either pour the sauce over gluten-free pasta or when cool, place in preserving jars and store in your refrigerator for up to 7 days.
2 x 15 ml spoons (2 tablespoons)olive oil
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