By Dr Odette Vos
The longest debate in food over tomatoes; is it a fruit or a vegetable? According to Britanica, its actually both! No matter their classification, they are utterly diverse and nutritious. They are low in calories, cholesterol-free, and high in Potassium, Vitamin A, Vitamin B, Vitamin C, Vitamin E, Vitamin K and folate.
Everyone loves a good pasta, and this is an easy family favourite. The best is that you can hide as many vegetables as you want in this pasta sauce for the kids! Serves 6-8.
Ingredients:
- 50ml Olive oil
- 5 large (1.5kg) tomatoes (best to use fresh heirloom/plum or vine tomatoes)
- 2 large brown/white onions
- 4 cloves of garlic
- 25 grams ginger
- 3 medium (150 gram) carrots
- 3 stalks of celery
- 1 whole bell pepper
- 200 ml vegetable/mushroom stock
- 2 teaspoons mixed herbs
- Pepper and salt to taste
- 2 tablespoons honey (or maple/agave syrup)
- Fresh chilli (optional)
Method:
- Chop the onions, celery and carrots, and fry in oil on high heat for about 5 minutes, until the onions become translucent.
- Add the chopped bell pepper, garlic, ginger and chilli and continue to fry for another 5 minutes.
- Stir in the honey and add the vegetable stock to deglaze the pot.
- Turn down the heat and add chopped and peeled tomatoes, mixed herbs, salt and pepper.
- Simmer on low heat for about 1.5 hours.
- QUICK TIPS: For easy weekday cooking you can;
- Substitute the fresh tomatoes for 3 cans of chopped and peeled tomatoes.
- Use a slow cooker instead of a pot. Chop the vegetables very roughly saving you time in preparation and then use a hand blender to blend the sauce to a finer consistency.