Homemade sauces are the best! Knowing what's in it is even better.
This paprika and dried tomato paste was made by my BFF. Serve it on top of cooked veggies, with pasta or as a spread on warm bread.
I had some leftover chicken thighs and some veggies to prepare. Adding some pasta was a good idea. The sauce with some pasta water was this seasoning paste.
Ingredients:
2 red bell peppers
75 g yellow onion
50 ml olive oil
10 sundried tomatoes in oil
90 g tomato paste
1 garlic clove, fresh oregano, basil and thyme
40 to 50 g salt
Pepper, smoked paprika, chiliflakes
2 tbsp vinegar
1 tsp sugar
Optional 1 tsp curry powder
In a pan sauté fine chopped bell peppers and onions for 5 min. Cool down and put in a blender together with the other ingredients.
Check the seasoning and fill in a sterilized jar and top with olive oil. Keeps in the fridge for 3 weeks.
Shred chicken meat, chop veggies and stir fry that in oil. Cook the pasta and add that with some pasta water and 3 tbsp of seasoning paste.
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