Got good news this week! I’m going in for my treatment on Nov 26, so should not be on the low-iodine diet much longer. Can’t say I’m going to miss it! As soon as I am allowed I plan on pigging out on pizza, dairy, and seafood. I’m stuck on it for now, so for this recipe I used no salt added canned tomatoes and a kosher salt.
This weeks recipe is a vegetarian take on a tomato based pasta sauce.
Ingredients for step one:
2 Carrots, peeled, diced
1 onion, diced
Start the vegetables in a large skillet. You want them to start softening up and sweating. Add salt and pepper.
Ingredients for step two:
2 tomatoes, diced
1 large green pepper, diced
When the onions and carrots begin to get soft, add in the green pepper and diced tomato. Continue to cook the sauce down until the tomatoes have broken down and the green peppers are almost tender.
Ingredients for step 3:
2 small cans no salt added tomato sauce
Dried and fresh basil
Salt and pepper if needed
Add in the tomato sauce and basil. Stir, and cover to simmer. The sauce will be ready when it has thickened up enough to stand up on a spoon.
I put on my pasta at this point as I was going for a quick meal. If you have longer add in some vegetable broth or wine; it will taste great once cooked down.
And here we have it! A fast delicious tomato vegetable pasta sauce. I served mine on some corn pasta I had; I love the texture of the gluten free corn pastas much more than most of the rice pastas I have tasted.
I enjoyed this dish and ended up having it for lunch the next day too. It was nice to have a simpler pasta that relies on the flavour of only a few ingredients, instead of something more complex. I think I’m going to remember this tomato sauce when I make meatballs or a casserole anytime soon!
Hope you enjoy the meal,