Tuesday 18 December 2012

Festive Spicy Tomato and Mushroom Sauce

One of the things I love about Twitter is the unexpected connections you can make and the interesting conversations that can happen. Some things though are too long for Twitter, like recipes. So, in response to a Twitter conversation with @centre_alt_tech about festive food (that links to this post on the Centre for Alternative Technology blog) here's my recipe for festive spicy tomato and mushroom sauce. It's perfect to serve with nut roast, potatoes and vegetables, that staple vegetarian festive meal. (The sauce also goes beautifully with fish, in fact I originally started making this sauce to go with the Malawian chambo fish (now threatened by overfishing!) when I lived on the shores of Lake Malawi.). All quantities are approximate as I don't actually use a recipe to make this. I always make quite a generous amount though as Crafty Green Boyfriend likes it so much.

Festive Spicy Tomato and Mushroom Sauce (to serve two Crafty Green people)

olive oil
half an onion, chopped
quarter of a small pepper, chopped (I try to buy one of those multi-coloured peppers but you can use red or green pepper depending on which you prefer)
six medium mushrooms, washed and chopped
six medium tomatoes, peeled and chopped
cinnamon or mixed spice to taste (or another spice if you want, it might be nice with paprika for example)

1. Heat the olive oil in a frying pan
2. Add the chopped onion and cook until it goes clear
3. Add the chopped pepper and stir
4. Add the chopped mushroom and allow to brown just slightly
5. Add the chopped tomatoes and some water and stir
6. Turn the heat right down and let the mixture simmer, adding water as necessary to stop the mixture sticking to the pan and to create the required consistency
7. When the sauce is almost ready, add some cinnamon or mixed spice, stir thoroughly, allow to simmer for another few minutes and then pour over the nut roast and potatoes.

I tend to start making this as soon as I put the nut roast in the oven and let it simmer all the time the roast is cooking.

Oh and if you're ever in Machynlleth, Wales, do visit the Centre for Alternative Technology, it's a fascinating and inspiring place!

As ever, red text contains hyperlinks that take you to other webpages where you can find out more. 



Tommaso Gervasutti said...

This is interesting...and promising...in particular for someone lazy like me who loves pasta but buys bottles of already prepared sauces and is particularly fond of tomatoes and anchovies-based ones.

Titus said...

Thanks Poet, this is so timely as Eryl (The Kitchen Bitch) is looking for a vegetarian Christmas idea right now!
I shall pass on the link.

bunnits said...

Sounds good. Will definitely have to try it.

RG said...


Draffin Bears said...

Hi Juliet,

The spicy tomato sauce sounds delicious and thanks for sharing.

Happy week

Optimistic Existentialist said...

Yummy!! This sounds really good :)

EG CameraGirl said...

It sound very tasty. A nut roast sounds great too.

Aging Ophelia said...

I like to add a little cinnamon in my red sauce, too. This is one tasty sounding pot of red.