I thought it was about time to try something from ‘Floyd’s Food’ so I decided to cook up something I would never normally choose, in this case “Chicken Breast with Langoustines” (recipe to come) and one of the ingredients was a coffee cup of his own “Tomato Sauce”. So I found the recipe and set about cooking this sauce that reminded me of a very fragrant mediterranean pasta sauce. I’m going to make this again to use with other dishes in future!
Ingredients:
14 oz/400g Tin Tomatoes
2 Cloves Garlic, chopped
1 Onion, finely chopped
1 tsp fresh or dried Basil
1 tbsp chopped Parsley
1 tbsp White Sugar
1 tbsp Olive Oil
Black Pepper
1 Fry the onions and garlic in the olive oil until soft.
2 When soft, add all the other ingredients and cook over a low heat for 15 minutes.
3 Then liquidize the lot. This sauce can be served either hot or cold.
Enjoy!
Filed under: Gluten Free, Sauces, Vegetarian, basil, coeliac diet, coeliac recipes, floyd's tomato sauce, garlic, gluten free, gluten free food, gluten free meals, gluten free recipes, keith floyd, olive oil, tomato sauce, what is gluten, wheat free diet, wheat free foods, wheat free recipes
Beautiful tomato sauce. Looks simple. Love the colour. Thanks for sharing.
That looks nice and easy. I’m all for simple, tasty food.
I also love the vibrant colour! Do you think this would freeze well Giles? I can see myself making a big batch of it!
Hi Catherine, I think it would freeze very well as it is so similar to other italian sauces I have made and frozen before
Keith is my inspiration, thanks for sharing.