The Best Tomato Sauce Ever
This is another regular on my meal prep menu. I make a huge batch of this pasta and it’s great for dinners and in the kids lunchboxes for the week. I’ve also used this recipe (minus the veggie grounds) for a tomato paste on pizzas and sometimes I’ll just purée everything and voila…delicious tomato soup. It’s easy and versatile and super nutritious!
When paired with the Chickpea pasta the protein alone for this meal per 100g = chickpea pasta 21g, spinach 2.9g (+ IRON), kidney bean mix 8.7g.
And did I mention it’s really quick and easy too?!
All you need is enough diced fresh tomatoes to fill up a large soup/stock pot about 1/4 full. *if you want to skin your tomatoes you can however I never do. It is too much work and I don’t notice a difference since you are going to purée them anyway*
Simmer tomatoes on low, covered, stirring occasionally.
In the meantime sauté a full large stir fry pan full of fresh spinach until soft and you have room to add: 1 diced white onion and minced garlic cloves to taste. Continue to simmer everything until garlic and onion are soft too. *if I was making this just for me I would add mushrooms at this point too, but my kids despise mushrooms so it’s a no-go in this house*
At this point your tomatoes should be nice and soft and ready to purée with an immersion blender right in the pot. Do this until they are completely smooth and then add in the pan mixture of spinach, onion and garlic.
Add: dried oregano (I use lots!), dried basil, S&P and Italian seasoning and stir. Add in organic kidney beans/brown beans and stir. Optional: Add 1 pkg Italian veggie grounds.
Cover, continuing to stir on occasion and simmer on low heat for 30-45 min.
That. Is. It.
Serve over the pasta of your choice. I like to use Chickpea or Hemp and then top with sliced almonds, fresh basil and cherry tomatoes.