Bethany's Vegan Kitchen

This was a sauce that I completely made up as I went along, and then realised that I really liked it. So I made it again a couple of days later and wrote down everything I used, so that I could make it into a recipe. I’m not a massive olive fan personally, but as everything is blended down into the sauce, it adds a lovely flavour without being overly olivey.

I just tried to “overly olivey” quickly over and over, and sounded drunk, so I’m pretty sure I’ve just made a new tongue twister.

Enough rambling, onto the recipe

You’ll need;

1. One teaspoon of both dairy free butter and oil
2. Two cloves of garlic, sliced
3. One small brown onion, thinly sliced
4. One tablespoon of tomato puree
5. 50g/1.7oz sliced black olives
6. One 400g/14oz tin of chopped tomatoes
7. Half a teaspoon of both dried oregano and dried basil
8. Salt, black pepper and sugar (if your tomatoes are bitter/acidic) to taste

Method;

• Add the oil and butter into a small saucepan over a medium heat. Oil is added as it can handle the heat better, ensuring the butter won’t burn. Once it’s heated through add the garlic, cook for a minute then add the onion
• Give the onion five minutes to soften, then add the tomato puree and olives. Give those another five minutes to cook, then add the chopped tomato, herbs, then season with salt, pepper and sugar (if your tomatoes are a little bitter/acidic). Then pop a lid on, reduce the heat to medium low, and leave to cook for 15 minutes, stirring every now and then
• Finally blend until smooth with a blender or stick blender, then stir through cooked pasta. Serve with garlic bread for a classic carbs plus more carbs combo