Tuna, Tomato and Caper Pasta Sauce

I didn't grow up eating tinned tuna and didn't think I really liked it until a friend cooked this for us after one of my babies was born. Now it is a regular pantry staple dish. I cooked it the other night and couldn't believe I hadn't blogged it when I was checking the recipe so here it is.

 

Tuna, Tomato and Caper Pasta Sauce

I find buying quality tuna makes a big difference, I like Serena. I enjoy chilli flakes in this but I am cooking for the kids I leave them out and just sprinkle into my bowl.

1 tbsp              olive oil

1                      onion

1 clove             garlic, finely chopped

800g tin           tomatoes, diced

425g tin           tuna, drained

1/4 C               capers, chopped if large

                       chilli flakes, to taste (optional)

handful            basil or whatever herbs you have handy, chopped

Pour the olive oil into a large frying pan or heavy based pan, add the onion and garlic and cook over medium to low heat until softened. Add 800g tin of tomatoes and simmer for about 10 minutes or however long you have while you cook the pasta. If you simmer for quite awhile you might like to add some water.

 

Blend the sauce, if I have cooked it in a large pan I bamix in the saucepan but if it is in a frypan I pour it into a heat proof jug or bowl and bamix. Return to the pan with a large tin of tuna flaked, capers, chilli flakes if using and maybe some herbs. Serve on pasta with a sprinkling of parmesan.

 

Homemade and Homegrown Barbecue Sauce

With our bountiful crop of tomatoes this year I made a barbecue sauce. I couldn't find a recipe that I liked so I looked at about 10 and made up my own. Most of the recipes were based on bottled ketchup, not quite sure if this qualifies as making your own sauce and it wasn't what I had in mind. I started with a large colander full of my tomatoes and added a whole range of spices, sugar, herbs and other flavourings.

Lots of recipes also included Liquid Smoke. I didn't run out and buy some but I was tempted, maybe next time...

 

The sauce is great! it has a slight spicy kick so if you want to share it with your kids leave out the chilli (we are quite happy to be selfish and keep it to ourselves). We eat it on egg and bacon rolls, lamb steaks, chicken burritos, pulled pork... Know I think about it I don't think I made enough.

Homemade and Homegrown Barbecue Sauce

 

5 C tomatoes that have been peeled, seeded and chopped (I started with a large colander full of whole tomatoes)

dash vegetable oil

2 onions, chopped

3 cloves garlic, chopped

2 chillies with seeds, chopped (optional)

3 tsp paprika (2 tsp smoked, 1 tsp hot)

1 tsp mustard powder

1 tsp cumin

5 thyme sprigs

2 tbsp coriander leaves

1/2 C brown sugar

2 tbsp maple syrup

1 bay leaf

1/2 tsp fennel seeds, crushed

1/2 C cider vinegar

2 tbsp worcestershire sauce

2 tbsp soy sauce

 

In a large heavy based pan sauté the onion, garlic and chilli in the oil until soft. Add dry spices and continue to fry for about a minute, until fragrant. Add the remaining ingredients including the tomatoes and stir over heat until the sugar is dissolved then simmer for an hour or two until thickened.

 

Puree in your best pureeing appliance. I am a big fan of the stick blender but this is a time to pull out the blender from the cupboard and wear the washing up. Puree as well as you can then return to the pan through a sieve.

 

Taste! Adjust for sugar, salt, flavour and spice.

 

Return to the boil and pour into sterilised bottles. Store in the fridge.