( I used this on top of a spaghetti squash! It was delicious )
My sauce:
about 10 tomatoes seeded and peeled.
1 green pepper diced
4 leeks sliced and washed (you can use onion, maybe 1 large one)
5 garlic cloves
2 tbsp beef bullion paste
1 tbsp chicken bullion paste
salt
2 tbsp lemon juice
1 tbsp basil
1 tbsp parsley
Directions:
- Cook the tomatoes in a pot until they fall apart.
- Mean while, slice and wash the leeks and saute in a pan with olive oil until soft. Add to the tomatoes.
- Saute the finely chopped pepper in the olive oil. When softened, add the chopped garlic and saute for a minute or so until fragrant. Add both to the tomatoes.
- Continue cooking the tomatoes down, on low to medium. I used a potato masher to smash them up more once they were really soft.
- Cook it for about 45 minutes or so, stirring often, to reduce the liquid and intensify the flavors.
- Depending on the acidity of your tomatoes, you may need to adjust the lemon juice. Add the spices and, cook for another 10 minutes and enjoy!
