This recipe absolutely had to go into my heavy rotation, because it is my go-to during the warmer months when eggplant and tomates are plentiful. It has such beautiful flavours and it is so versatile – I use it as a pasta sauce, as the filling for a lasagne or pasta bake and as the base for a shakshuka, or I serve it with polenta (great for a gluten-free decadent meal), cous cous or mashed potato. The recipe makes a lot, which I also love because it freezes so well. Cook once, eat delicious and nutritious food many times!
Serves 8
+ dairy free
+ egg free
+ gluten free
+ nut free (option)
+ soy free
Ingredients
Extra-virgin olive oil
Cumin seeds
Coriander seeds
Garlic cloves, peeled
Brown onion, peeled & halved
Passata
Red wine
Stock concentrate
Chicken-style stock cube or Flavour bomb salt
Tomatoes, roughly chopped
Split green olives
Blanched almonds
Honey
Rocket, Basil, Parsley, Mint or Other greens
Method
This recipe can be found on page 27 of our new cookbook for Thermomix machines; Alyce's Heavy Rotation. If you don't already have this one in your collection, you can check it out here...
I can confidently say that my kitchen produces some of the BEST recipes and accessories for Thermomix machines and other brands of thermo cookers - customers know they can rely on us for doable and delicious recipes that work every time - no exceptions! Just read the 2,000+ five star reviews on our website. We were the first independent supplier of resources for Thermomix machines in Australia – twelve years later and over 100,000 cookbooks sold we know what you need.
