A friend of mine likes to claim that food exists only as a vehicle for sauce. While I don’t completely agree with him, I do have to admit that sauce is often the best part of a meal.
Unfortunately, unhealthy ingredients like to hide in sauce. Overindulging in cream-based and very oily sauces can leave you walking away from what should have been a light, healthy meal feeling over-full and uncomfortable.
I discovered this recipe for light, spicy tomato sauce in an Indian cookbook. It was part of a recipe for baked fish, but I’ve discovered that it also tastes lovely on chicken, pasta, rice, steamed veggies or just about anything that you can imagine eating with tomato sauce.
What’s more, it’s extremely quick and easy to make and, like most recipes, can be adjusted to suit your needs. For example, leave out the chili powder if you’re not a fan of spicy food, or add chopped chili peppers if you want more heat.
This recipe is vegan-friendly, and makes a fairly small batch of sauce. For larger recipes, double the amounts I’ve given here.
Credit: Simply Indian by Tahera Rawji and Hamida Suleman
2 large tomatoes, pureed
3 tbsp olive oil
1 tsp oregano
1 tsp garlic powder or 1 crushed clove of garlic
½ tsp black pepper
1 tsp chili powder
1/3 tsp salt
1 sprig fresh cilantro, finely chopped
In a small saucepan, combine all ingredients except the cilantro.
Cook on low heat until the ingredients are smoothly blended. Add the cilantro, stir for another minute or 2 and then serve over the food of your choice!