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Variation: Alternatively, you can choose between several different colours – red, orange,
yellow, and green peppers.
Tip: An easy way of peeling a garlic clove is to place the clove underneath the flat side of a
big kitchen knife. Beat the knife blade lightly with your palm to crack the garlic clove. Once
the clove has cracked, the peel is easy to remove.
pesto Tomato Sauce
25 g parmesan cheese
2 garlic cloves
1 tbsp pine kernels or walnuts
2 small plum tomatoes, quartered
250 ml fresh parsley or basil leaves
2 tbsp olive oil
Put cheese, garlic, nuts, and tomatoes into the blender. Blend until the ingredients are
coarsely chopped. Remove stopper and activate the blender at low speed level. Add parsley
or basil, and finally olive oil. Blend until consistency is uniform. This recipe is well suited as
pasta sauce.
Mediterranean pasta Sauce
1 can skinned or chopped tomatoes (with juice)
170 g grilled artichoke hearts (drained)
3 garlic cloves
¼ tsp cinnamon
1 small onion, quartered
1 tsp oregano
1 tsp basil
Put the tomatoes into the blender and blend at lowest speed level until consistency is
uniform. Add the remaining ingredients and blend until they are coarsely chopped. The sauce
can be heated if desired. The recipe is well suited for pasta.
Variation: If fresh herbs are available, use 1 tbsp freshly chopped oregano or basil in stead
of dried herbs.
Tip: Make an extra portion and freeze it for later use. Keep the sauce in containers or plastic
bags suited for use with freezers. The sauce can be kept frozen up to 4 months.
easy Salsa
2 cans skinned tomatoes (with juice)
½ onion, quartered
½ tsp chopped garlic
1 tbsp lime juice
1 tbsp salt
½ tsp caraway
115 g green jalapeños
2 tbsp freshly chopped coriander
Hot chilli sauce (optional)
