Jonathan´s Sunday night pasta sauce

8th September 2017

garden tomatoes & marigold - 1 (1)

Sunday night is pasta night and has become a regular for years now, mostly because we cook a lot of Indian and it was requested by our children to be guaranteed a  ‘normal’ non Indian meal at least once a week! It started off as a special weekend dish my husband would cook and slowly my son started helping out by chopping vegetables and now he is in charge and has taken on the important role of making the pasta sauce. This past year, focaccia has become a regular at the pasta table and recently I have been making my own vegan pasta.

garden tomatoes & marigold - 1 (2)garden tomatoes & marigold - 1 (5) garden tomatoes & marigold - 1

~Marigold (Tagetes patula flowers).  The genus name for marigold (Tagetes) gets its name from the Etruscan god ‘Tages’ – the god of wisdom . It’s common popular name ‘marigold’ comes from “Mary’s gold” after Mother Mary.  In Hinduism too, the flower symbolizes auspiciousness. The saffron/orange colour signifies renunciation and hence is offered to God as a symbol of surrender.

The plant’s odor and root hormones scare away many animals and insects from the garden.  Marigolds are often used in companion planting for tomato, eggplant, chilli pepper and potato.

jonathan´s pasta sauce - 1 (3)

sunday night pasta sauce

Serves 6 – good for 500g pasta

For everyone who has joined us for pasta night!

ingredients:

⅓ – ½ cup peanut/olive oil or to generously cover the base of a large saucepan

½ heaped tsp asafoetida powder

1½ cups/155g celery

2 heaped Tblsp finely chopped ginger

2 cups/220g carrots

1½ cups/125g red bell pepper

1 x 140g tube tomato paste

1.5 kg/16 medium plump roma tomatoes

3 heaped tsp fine rock salt

3 heaped tsp jaggery

to serve :

pine nut parmesan

bowl steamed broccoli & kale, or grilled zucchini slices.

preparation:

Wash the vegetables and finely chop the celery, ginger, carrot and red pepper.  Set aside in their own piles on a chopping board.  Cut the base off the tomatoes, and cut each tomato into quarters. Set aside.

Over a medium heat, pour the oil to fill the base of a large heavy-bottomed pot, sprinkle the asafoetida powder evenly over the oil and fry for 30 seconds.  Add the chopped celery –  fry until the celery starts to soften.  Add the ginger and finely chopped carrot, simmer for 3 – 4 minutes or until the carrots are soft. Add the chopped red pepper, simmer for 3 – 4 minutes more.  Clear a space in the middle of the vegetables and squeeze in the concentrate, add the tomatoes and give everything a good stir.

Simmer, uncovered over medium heat for 1½ hours, stirring occasionally. Toward the end of cooking, stir in the salt and jaggery.

If the sauce is very liquid, leave uncovered. Not very liquid, leave covered but with the lid ajar.

Once the sauce is ready, roughly puree using an immersion blender.  Serve with your choice of pasta, sprinkling of vegan parmesan and grilled zucchini, steamed broccoli or beans.

jonathan´s pasta sauce - 1 (2)

Goodness shared by Stacey, Jonathan & Elijah

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