A tasty and versatile tomato sauce.
90 g (1 packet) soya pieces (textured soy protein)
2 kg ripe tomatoes
1 medium onion
15 g fresh garlic or 1 tsp garlic powder
1 medium bunch parsley or carrot greens
1 tsp salt
1 tsp ground black pepper
1 Tbsp dried basil
1 Tbsp dried oregano
about 1 Tbsp cooking oil
Empty the packet of soya pieces into a mixing bowl. Break up any large pieces. Cut each tomato in half and grate each half, cut side down, into the mixing bowl. The skins will be left behind; discard them. The soya pieces will absorb juice from the tomato pulp as you prepare the other ingredients.
Peel and chop the onion. Peel and mince the garlic if it is fresh. Chop the leafy carrot greens. Combine the onion and garlic in a small bowl and set aside.
Heat a large pot on a medium fire and add the cooking oil. When the oil is hot, add the onion and garlic and sauté until the onion and garlic become fragrant. Add the carrot greens and sauté until the onions are tender. Add the tomato pulp with soya pieces. Bring to a boil over a high flame. Add the black pepper, basil, oregano, salt and garlic, if dried. Simmer, uncovered, to allow the sauce to cook and thicken.
Once the tomatoes are cooked and the sauce has thickened, it is ready to use.
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Copyright © 2017, Richard Barrans
Revised: 5 August 2017; Maintained by Richard Barrans.