Ultimate tomato sauce
Finally, a tomato sauce that contains some protein!
The red split peas pack a protein punch and add a real depth of flavour (as they are cooked in stock) as well as texture. It really is a winning recipe that adults and children will love – plus it freezes brilliantly!
2 x 400g cans of chopped tomatoes
3 garlic cloves, finely chopped or pasted
110g red split peas
1/2 tsp approx. bouillon powder
Handful of basil
2 tbsp maple syrup
1 tbsp tomato puree
Few dashes Tabasco (optional)
Fresh basil, chopped
Heat a tablespoon of oil in a saucepan and when warm add in your onions and sweat.
When translucent and soft add in your garlic and stir through for a minute or so to cook the garlic.
Add the tomato puree and stir.
Next, add the lentils and the bouillon powder and cover with water.
Stir in a few dashes of Tabasco (optional).
Cook the lentils until they are soft and absorb all the water and begin to look dry.
Next, add the chopped tomatoes and stir through. Cook all together until the sauce thickens and takes on a deeper flavour.
When happy with the consistency add in some seasoning and the maple syrup. The maple syrup counteracts against the acidity in the tomatoes and softens it.