London, travel and food blog

Mini recipe post – Tomato based veggie sauce

This is one of my favourite things to do when I’m in a hurry or can’t be bothered to cook anything elaborate but still want a super nice and hearty meal. The ingredients usually change depending on what I have in the fridge, but the below combination is definitely one of my favourites. Hope you like it!

 

 

First thing to do is to peel and cut your sweet potato into little chunks. Then sprinkle them with some olive oil, salt, pepper & chilli flakes and place them on a baking tray. Bake them in the oven until they are nice and crispy but soft on the inside. Usually this takes me about 20 minutes but it completely depends on the settings and power of your oven!

 

 

While the sweet potatoes are getting yummy in the oven, prepare the rest of the veggies. Cut your peppers, tomatoes, chilli and sun-dried tomatoes into little chunks and take the sweetcorn from the freezer (unless you’re being really good and using the fresh stuff that is!). Peel your garlic cloves and get them ready to be squeezed into the pan with the rest of the ingredients.

 

 

Add all of the ingredients in the pan. Sprinkle them generously with salt, pepper, cajun spice, oregano and basil and stir well. Maybe try the mixture at this point to see if you need any more spice, and, if you do, add a bit of hot chilli powder in the mix (or whatever else your heart desires!).

 

 

Once the vegetables are nicely spiced, add the chopped tomatoes into the mix. Let the mixture simmer on low heat for about 20 minutes in order for all the flavours to get nice and strong. After the sweet potatoes are done baking in the oven, add them to the sauce as well. Keep tasting the mixture (this is my favourite part of cooking…!) and once you think the flavours are just right, serve the sauce with rice or pasta.

I hope you enjoy – this is one of my favourite weekday meals!

 

 

INGREDIENTS:

 

1 medium sweet potato, cut into little chunks

 

2 x bell peppers (I used orange & red)

 

Half a cup of cherry tomatoes, cut into quarters

 

A good handful of sundried tomatoes cut into little pieces

 

1 red chilli

 

A cup of sweetcorn

 

3 medium cloves of garlic

 

Cajun spice

 

A pinch of chilli powder

 

Salt & pepper

 

Dried oregano

 

Dried basil

 

Can of chopped tomatoes

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