La joie se trouve dans les plaisirs les plus simples.
I love cooking, but sometimes life just gets too busy and you really can’t be bothered making dinner. You come home tired at the end of the day, craving some comfort food, and find there’s nothing in the fridge…So what do you do? No, don’t order takeaway. Put that phone down. Go to the cupboard. Do you have some tinned tomatoes? Some herbs? Some pasta maybe? Good. We can make a meal with that.
This is the kind of easy recipe you can whip up on a weeknight and then use the leftovers as work lunches for the next few days. It takes about 40 minutes in total, and most of that is hands-off. Simply add all the ingredients to the pot, bring it to a boil, and reduce it to a simmer for half an hour. Cook up some pasta to go with it, and you’ve got yourself a delicious little meal. And you only end up using two pots (one for the pasta and one for the sauce), so there’s not much clean-up involved either. What’s not to love?
While this is primarily a pasta sauce, I’ve found it to be quite versatile. I’ve used it as a sauce for patatas bravas, eaten it with savoury mince, and even put it on pizza bases. The flavours are strong but do not limit the sauce to a single cuisine. Put the leftover sauce to good use and make something exciting!
As always, leave me a comment and let me know how you found the recipe. There will be more savoury recipes coming your way soon so stay tuned to the blog/Instagram and be sure to sign up to my new mailing list to stay in the loop!
1tsp dried oregano
1tsp dried thyme
1/2 tsp dried marjoram
1tsp smoked paprika
1/2 tsp cayenne pepper
2 bay leaves
1 x 400g tin diced tomatoes
1/4 cup red wine vinegar
1tsp raw sugar
garlic oil, for frying
- Heat oil in a medium-sized pot over low heat. Add oregano, thyme, marjoram and paprika and stir into the oil. Add tomatoes to the pot, and stir well. Fill the tomato tin halfway up with hot water from the kettle, and swish it around to get all the residual tomato juice off the sides of the tin. Add the water to the pot and stir again.
- Increase heat to medium, bringing the tomato mixture to a boil. Add cayenne, vinegar, bay leaves and sugar. Stir, and bring to the boil again. Reduce heat to low and let the sauce simmer uncovered for 30 minutes, stirring occasionally. [Tip: As the sauce reduces, it will leave a thick sheen of tomato around the sides of the pot. There is good flavour there, so use a butter knife or heat-proof spatula to scrape it back into the sauce and stir it through.]
- After 30 minutes, the sauce should have thickened and reduced greatly. Remove bay leaves, and serve the sauce over pasta (or whatever else you feel like).
Keeping time: 4 days in an airtight container in the fridge.