R & R Sauce

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So my niece just turned 13 and quite frankly it scares the poop out of me. I mean, these days 13 is really the new 21. What with the technology, the clothes, the  social media out there… whatever happened to playing with barbies and my little ponies or even just playing outside? Ugh I am so old! At least they still lust over boy bands… right?

It got me thinking about that time of life for me and I don’t envy her age at all. I like where I am now. It’s busy and it’s crazy,  I’m crazy. But I know now who I am (which by the way continues to evolve and change). But dang, life can be good when you follow your heart and listen to your soul.

On a slightly less deep and meaningful note, any of you watch The Walking Dead? Well we do, it’s about the only thing we watch at the moment. I just wonder though, these people must be a little tired and hungry? Needing a shower maybe? New shoes? Underwear  change? Lord help me in an apocalypse, I get really hangry.

Moving on! This sauce came about because I had no canned tomatoes (not a very good doomsday prepper am I?) but I had too many tomatoes and some capsicums in the fridge. I based the flavour on a dip we used to have which was roasted capsicum and cashew. This turned out to be one of the easiest things I have made to date. I called it R & R because it’s roasted and red, but really I just want to go away to an island without little people for a bit of a holiday 😉 Dreaming!

Ingredients

  • 1 kg of roma tomatoes. Doesn’t matter if they are over ripe.
  • 2 large-ish red capsicums
  • extra virgin olive oil
  • sea salt
  • 2 garlic cloves minced or garlic granules
  • 1/4 cup of roasted but unsalted cashews

R & R ing

  • Preheat oven to 180 degrees celsius
  • Cut tomatoes into quarters and lay skin down on baking tray
  • Cut red capsicum into strips and place on the baking tray with tomatoes skin down.
  • Drizzle tomatoes and capsicum with olive oil
  • Sprinkle with salt and garlic
  • Massage so that all capsicum and tomatoes are evenly coated.
  • Roast for 20-25 minutes.
  • Remove from oven and let cool slightly
  • Place in a blender or food processor and blend until smooth.
  • Add cashews and blend for 1 more minute.

You can use this sauce with meatballs. Add it to your bolognese. I made baked chicken breast with garlic, olive oil and salt then baked in an oven for 20 minutes and poured the sauce on in the last 5 minutes of baking. You could also pour this over zoodles and add a protein like chicken or lamb! Very versatile and extremely delicious and easy to make.

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BBQ… You Saucey Minx!

My second favourite condiment after the beloved mayo is BBQ sauce. Love it could, marry it, and have it’s BBQ sauce babies. Just saying. This is a really good sauce to mix through your pulled pork or some savoury mince and avocado. If you’re giving some ribs a go this would be finger licking delicious on some ribs… ribbit.

Sauce
1 cup organic crushed tomato
1/2 cup honey/maple syrup
1/4 cup apple cider vinegar
2 tbsp organic tomato paste
1 tbsp coconut sugar
1 tablespoon coconut aminos
1 teaspoon fish sauce
3/4 teaspoon Worcestershire sauce
1/2 tsp sea salt
1/2 tsp sweet paprika
1/2 tsp Dijon mustard
1/4 tsp cayenne pepper
1/4 tsp onion powder
1/4 tsp allspice powder
1/4 tsp cracked pepper
1 clove of garlic minced

Place all ingredients in a saucepan and set over medium to high heat and whisk to combine.
Bring to boil then reduce the heat and simmer for 30-40 minutes until the sauce has reduced by half.
Bring to room temperature before storing in fridge for later use.
If you don’t want lumpy sauce just whizz it up in the blender or use a stick blender to smooth it out a bit.

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