This recipe comes from Marcella Hazan’s Essentials of Classic Italian Cooking, a firm favourite of bloggers and pretty much the most famous tomato sauce recipe on the web. We thought we’d try it out with our Peeled Tomatoes & share it with you!
It’s so simple, just knock together a few store-cupboard friends. Simmer 2 cans of Mr Organic tomatoes with a white onion and a healthy slither of butter. Add a pinch of salt and pull out the onion at the end, and you're left with a velvety tomato sauce with a rich roundness from the butter. Instead of using sugar to reduce the tomatoes’ tanginess, let the tomato shine!
Butter is not as much of a foe as previously thought, it’s certainly better than transfats & in moderation, can be enjoyed guilt-free!
Serve it over pasta with plenty of parmesan shavings, a spritz of black pepper and a few tears of basil.
Top tip for all pasta cooking –
Scoop out some of the cooking water just before draining out the pasta. A few tablespoons of this starchy liquid is a low-calorie way of adding creaminess to any sauce
Every now & then, we gather around for a warming Chilli using nearly solely our own products, which makes us even more warm inside. *boastful glow*
It's über simple & darn tasty, especially if you cook it for longer & add a few more vegetables or spice. We were a hungry office with only a few key ingredients!
#1 - Dice 1 onion, add it to a heavy-bottomed pan with a good glug of Mr Organic Olive Oil on a low-medium heat.
As it softens and becomes translucent, add 2 chopped garlic cloves, chopped coriander stalks + a heaped teaspoon of Cumin & Chilli powder.
#2 – Let the flavours meld slightly before adding a good dollop of Mr Organic tomato purée & then 2 tins of chopped tomatoes. You could also use our Passata Rustica for a slightly less chunky sauce. Leave to simmer & mellow for about 30 minutes, stirring every now & then.
#3 – Once you feel the sauce is almost there, tasting just how you like – you can always add a bit of sweetness to round off the tomato – put the rice onto cook and add in the pulses, we used Mr Organic’s Mixed Beans, Chickpeas & Borlotti Beans for a good selection!
#4 – heat through the beans then serve with the rice + a sprinkling of chopped coriander!
Find supermarkets' pizzas too expensive but don't have the time nor energy to make your own dough? Sometimes we don't either, which is how this cheat recipe came about using our Giant White Beans (butter beans). It takes 10minutes and is just as good, if not better!
The slightly crushed beans add a wonderful texture, both silky & chunky, that along with one of our four passatas, (choose your favourite!) & mozarella makes a great rustic pizza in no time at all.
We cheated on the base - c'mon guys, we're supposed to be working! - and bought a garlic bread, but you could also use a pitta or naan.
#1 - put the passata, we used our 400g, into a saucepan on a medium heat with the butter beans, some pepper & a drizzle of our olive oil. If you're not using garlic bread, sauté some finely chopped garlic in the saucepan beforehand. As the flavours meld, crush the beans slightly with a fork. Add a sprinkling of dried herbs, rosemary/oregano/mixed herbs.
#2 - meanwhile, heat the oven as high as it will go, roughly 220ºC - the quicker the pizza cooks, the better.
#3 - Using a spoon, spread the tomato sauce onto the "pizza" base, cover with ripped mozarella, add a crunch of black pepper & a few tears of basil & pop in the oven on a high shelf until crisp, roughly 5 mins depending on your heat.
take out & enjoy!
Send us your pics if you make it on whatever kind of cheat "pizza" base you use!
This recipe is a real belly-warmer - at its essence a British favourite using only the best of our Italian ingredients.
Bringing together crushed garlic, a good glug of olive oil & our Mr Organic lentils in a saucepan on a simmer. In a separate pan, sweat a red onion in some olive oil. After 5 minutes, add chopped garlic with a few sprigs of thyme, a pinch of chilli & one of our jars of Basilico. Meanwhile, pop your sausages (ours were vegan) in the oven at 200ºC for 15 minutes.
Add a good crack of pepper to taste & serve with a few tears of Parsley.
Yes, in the UK, we'd probably call this Bean & Pasta Soup, but I think we can all agree that the odd Italian word thrown in does wonders for our sense of well-being. Indeed, this soup is perfect for those moments when all you need is a little bit of comfort in a bowl.
Mostly store-cupboard ingredients, save for the sage...Gather 1 x tinned tomatoes per 2 person, 1 onion, 2 cloves of garlic, 1 tablespoon fresh sage, chilli flakes (optional but enrichening, remove for children!), roughly 30g of pasta per pasta, & 1 x tin Mr Organic beans per 2 people.
#1 - Sweat the chopped onion on a low-medium heat, once it's started to go translucent (5 minutes or so with the lid on), add chopped garlic, chilli flakes & chopped sage. After a few minutes, add the tinned tomatoes.
#2 - Simmer for 30 minutes to let the tomatoes cook. Taste & if it needs longer, add some more water and let it putter a bit more. You can always speed up the process by adding sugar - we're not fans of this ourselves, but always worth knowing if in a rush!
#3 - Once it's nearly there (no longer sharp), add the pasta and some stock if you wish to deepen the flavouring (instead of the chilli flakes for instance). Again, once the pasta's nearly done, add in the beans, draining them beforehand.
Add pepper & salt to taste & serve with some chopped parsley & hard cheese (parmesan or vegetarian equivalent)