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Spiced sweet potato and tomato pasta sauce

Making your own pasta sauce is actually quite easy and the result is much more healthy (and cheaper!) than anything you can buy at a grocery store. I normally make a big pot, then freeze portions in freezer bags for future meals -such as meatballs, pasta dishes, pizza/tartlet topping, stuffing etc. This vegan, spiced sweet potato and tomato pasta sauce is a bit spicy – but you can leave out the chilli if you don’t like the heat or add more if you want a really spicy version!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 2 cloves of garlic
  • 1 chilli
  • 2 Tbsp olive oil
  • 2 medium sweet potatoes
  • 1 medium carrot
  • 6 ripe tomatoes
  • 1 Tbsp tomato purée
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 small piece of cinnamon bark
  • 1 bay leaf
  • 1 tsp stock powder
  • water
  • 1 small bunch of parsley/ coriander/ basil/ mint your choice
  • Salt and pepper

Method
 

  1. Finely chop the onion, garlic and chilli.
  2. Heat the oil in a large saucepan and gently sauté the chopped vegetables, until soft.
  3. Meanwhile, peel and dice the sweet potatoes and carrot. Chop the tomatoes.Add these to the pot, stir and cook for another minute then add the spices & tomato purée.
  4. Add enough water to just cover the vegetables and add the stock powder.
  5. Bring to the boil, cover, turn down the heat and cook for 15-20 minutes until the sauce is thick and the vegetables are tender.
  6. Turn off the heat. Remove the bay leaf and cinnamon bark. Add your chosen herb. Season to taste, then process with a stick blender until you get a thick, smooth sauce.
  7. Let it cool then transfer it to jars, freezer containers or bags and chill or freeze until you're ready to use.