Spiralized tomato sauce
Preparation : 15 min
Cooking : 25 min
Total time : 40 min Rest : 0 min
4 persons
1 large carrot
1 courgette
1 onion
1 red pepper
4 tbsp of olive oil
1 leaf of bay leaf
0.5 tsp of dried oregano
800 g of cans whole tomatoes
400 ml of water
1 pinch of sea salt
1 pinch of freshly ground black pepper
Associated products
RECIPE STEPS
1
Spiralize the carrot and courgette using the SPAGHETTI cone. Cut into shorter lengths.
- 1 large carrot
- 1 courgette
2
If using a Food Processor, chop the onion and red pepper in the mini bowl using the metal blade. Heat the olive oil in a large pan over medium-low heat and cook the spaghetti, the onion and the red pepper for 15-20 minutes, stirring occasionally. Add the bay leaf, oregano, tomatoes (without crushing) and water. Simmer gently for 20 minutes to reduce and thicken. Season.
If using a Cook Expert, fit the metal bowl. Chop the onion and red pepper using the EXPERT programme for 20 seconds/speed 13 (without heating). Add the spaghetti and the olive oil, and run the EXPERT programme for 8 minutes/speed 3/120°C. Add the bay leaf, dried oregano, tomatoes and water. Run the EXPERT programme for 15 minutes/speed 1A/100°C. Restart the EXPERT programme for 45 seconds/speed 18 (without heating)
to blend the sauce. Season.
- 1 large carrot
- 1 courgette
- 1 onion
- 1 red pepper
- 4 tbsp of olive oil
- 1 leaf of bay leaf
- 0.5 tsp of dried oregano
- 800 g of cans whole tomatoes
- 400 ml of water
- 1 pinch of sea salt
- 1 pinch of freshly ground black pepper
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