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Base Tomato Sauce with Saltbush

This is the vegetable-rich sauce to accompany the Fish Meatballs recipe - I have increased the veg content as well as the tomatoes, adding saltbush for extra flavour.


Olive oil
1 onion, roughly chopped
1 celery stalk, roughly chopped
1/2 red capsicum, roughly chopped
1 zucchini, roughly chopped
1 bulb fennel, roughly chopped
1/4 small butternut pumpkin, peeled, seeds removed, coarsely grated or processed
3 400g tins chopped tomatoes
1 tbsp Outback Pride dried saltbush

Actually you could pretty much vary the veg according to what you have - broccoli stalk, leek, carrots can all be added.

Step One
Heat a good splash of olive oil in a large saucepan over medium heat. Process or chop all the vegetables except the pumpkin, and then add them to the saucepan. Cook, covered, for 10 minutes or until softened, stirring occasionally. Add the pumpkin and cook, uncovered, for 5 minutes or until soft, mushy and mixed in with the other vegetables.

Step Two

Add the canned tomatoes and saltbush, season with cracked pepper, and bring to the boil. Simmer over low heat for 25-30 minutes, stirring occasionally, then remove from the heat. If you like, blend the vegetables further with a stick mixer. Taste and add more salt and pepper, if necessary.

1 comment:

Andy said...

Hi, Just wanted to say that I really enjoy your blog and practical recipes. I've been reading a book called Going Native by Michael Archer and Bob Beale and its inspired me to vote with my wallet and start buying more native Australian food. Keep it up.
-- Andrew