One Tomato Sauce, Three Dishes

Just like leftover rice or pasta give the single person a meal the next day, some extra tomato sauce can be used in a pasta, as pizza or sandwich spread or to even make a fancy shakshuka for breakfast.

This is a simple recipe that can be stored in the refrigerator for three to four days.

What you will need

Tomatoes- two small, coarsely chopped

Tomato puree- four tablespoons- store bought or pulse two more tomatoes in a blender

(if you don’t have a blender, blanch two tomatoes in a microwave or on the gas top, crush and use the pulp)

Onion- one small, coarsely chopped

Garlic- three-four cloves, crushed or chopped

Black peppercorns- six-eight- crushed and/or Chilli flakes to taste

Peppers- green/red/yellow/chillies- chopped- add according to desired level of heat in the sauce

Olive oil- one tablespoon

Butter- one tablespoon

Herbs- cilantro/basil/oregano/thyme- either or a mix, fresh or dry- depending upon availability

Water- half a cup (small tea cup)

Salt to taste (and an optional pinch of sugar to balance the flavours)

(if you are using packaged tomato puree, check the ingredients for salt and adjust salt accordingly)

Preparation

Heat butter and oil in a pan. Saute the onion and garlic till browned. Add peppers, dried herbs and salt. Add the tomato and the puree.

Saute till the mixture starts to leave oil droplets in the corners of the pan. Add the water and bring to a boil. Add a garnish of fresh herbs (coriander or basil, as per availability)

The basic tomato sauce is ready.

This recipe is enough for two to three servings of pasta.

You can toss this sauce with some pasta or poach eggs in it to make shakshuka. To spread it on sandwiches or pizza base, use lesser water or cook it further to thicken.

Add more toppings for pasta or pizza.