Quick Tomato Sauce with Seaweed
Pasta is one of those standbys that is perfect for meals in a hurry. I often make tomato sauce to go with pasta and add carrots and onions and any other vegetables I happen to have around – parsnips work well. The other day, I was in even more of a hurry than usual and so I thought I’d try blending a raw tomato sauce instead.
In went the usual suspects, a large carrot, garlic, herbs from the garden and a tin of tomatoes. I didn’t add an onion as I thought that would be a bit much, but I did add a little seaweed. Seaweed is full of all sorts of nutrients and I often add it to soups and stews, but never to a raw sauce before. My favourite variety is dulse, a purple seaweed which is quite tender and mildly flavoured. Living near the Cornish coast, means we are able to collect our own. My high speed Froothie Optimum 9200 blender is a powerful beast indeed and made short work of blending the ingredients, including the carrot and seaweed, to an ultra smooth sauce.
Mixed into hot pasta with a bit of grated cheese on top, it made for a very quick and tasty meal. The sauce took less than 5 minutes to make from start to finish. I’m waiting for the tomato season now, because as good as this sauce was, how much better would it be with fresh ripe tomatoes?
With the lovely spring herbs of thyme and chives in this recipe, I’m sending it off to Karen of Lavender and Lovage for Cooking with Herbs.
Family Foodies is all about Italian food this month and as tomato sauce to eat with pasta is about as Italian as it gets, even if they might not recognise this particular one, I’m crossing fingers and hope it will be accepted over at Bangers & Mash and Eat Your Veg.
This also goes to Jac’s brand new blogging event Meat Free Mondays over at Tinned Tomatoes.
If you fancy buying one of these thigh speed blenders, please do so using this link Optimum 9200. As a Froothie Ambassador, I will gain a commission, but it won’t cost you any more.
- 1 400g tin of tomatoes
- 1 large organic carrot - scrubbed but not peeled and roughly chopped.
- 2 cloves garlic
- leaves from 3 sprigs thyme
- a small piece of dried dulse (about the size of dessertspoon)
- half a red chilli (optional)
- a dash of tamari (gluten free soy sauce)
- a glug of extra virgin olive oil
- Throw all ingredients into a high speed blender and blitz on fast for about 30 seconds (I put mine on the 35 second cycle, whilst grating cheese for the pasta).
- Stir into hot pasta and top with cheese if desired.
- Can also be easily heated in a pan if desired.