| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
|
Ingredients
- 1 kilogram ripe tomatoes
- 4 cloves of garlic
- 3 brown onions
- 1 tablespoon white vinegar
- 1 red capsicum
- ½ bunch fresh basil
- ½ teaspoon salt
- ¼ teaspoon Pepper
- 2 tablespoons olive oil
Ingredients
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Instructions
- Heat oil in pot and gently fry onions and garlic for 2 minutes
- Remove cores and chop tomatoes into small pieces
- Add capsicum and fry for a further 2 minutes
- Add chopped tomatoes, salt, pepper and vinegar and reduce with the lid on the pot for 15 minutes, stirring occasionally
- Add
- Roughly chop the basil and add the fresh basil, stirring it through
- Serve with fresh cooked pasta and top with parmesan cheese
- Eat and Enjoy
Recipe Notes
Equipment
Chopping board
Small knife
Large pot
Wooden spoon
Optional Extras
1. For vegetarian option, you can add corn, pumpkin, mushrooms or zucchini
2. You can substitute the fresh basil with any dried herbs like parsley or thyme
3. Try sprinkling some fresh mozzarella or feta cheese on top
4. For some extra protein you can add some chicken or some spicy chorizo sausage
5. Add our GKC pork and fennel meatballs (see recipe)
6. You can freeze the sauce in batches for up to 3 months
Adult Assistance
Using the pot and heating oil
Cutting the vegetables
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