Vegetable sauce with feta & olives - wheat free recipe
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
serves 2 - 3
| 1 |
large |
onion, chopped |
| 1 |
tbsp |
olive oil |
| 1 |
tbsp |
tomato puree |
| 1 |
tsp |
dried mixed herbs |
| 2-3 |
dashes |
tabasco sauce |
| 400 |
g |
can chopped tomatoes |
| 1 |
|
red pepper, deseeded and chopped |
| 1 |
|
green pepper, deseeded and chopped |
| 20 |
|
black olives, pitted and halved |
| 75 |
g |
feta cheese, crumbled |
|
|
wheat free, gluten free or rice pasta shapes |
| 1. |
Soften the onion in the olive oil without browning. Add the tomato puree, herbs and
tabasco and gently heat for a couple of minutes.
|
| |
| 2. |
Add the chopped tomatoes, peppers and olives and bring to the boil, then simmer gently for 10 mins.
|
| |
| 3. |
Serve over wheat free, gluten free or rice pasta shapes, conchiglie are good as they trap little pockets
of sauce. Generously sprinkle the crumbled feta over the top.
|
| |
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