A very slightly fruity, mildly spicy - child-friendly - tomato sauce for accompanying Mexican-style dishes (such as Seafood Burritos, the next recipe). Roughly based on a Family Circle recipe, and quick and easy to prepare.
1 teaspoon cumin seeds
400g can tomatoes
1 splash extra virgin olive oil
1 small chopped onion (brown or red)
1 teaspoon minced or crushed garlic
1 teaspoon vegetable stock powder
1 teaspoon white wine vinegar
1/4 teaspoon Outback Pride Tanami Fire
Dry-fry the cumin seeds in a pan until fragrant, approximately 30 seconds. Set aside.
Splash some olive oil into the pan and heat. Add the onions and saute until soft.
Add the onion and cumin to the rest of the ingredients and blend with a stick blender until smooth.
Note: You can also use a food processor, but I find the stick blender easier to clean up after, especially for such a quick recipe.
Transfer the ingredients to a saucepan and bring to a boil. Reduce the heat and simmer for 20 minutes. Use immediately or refrigerate for later use. Reheats well.