This versatile sauce can be used with my mung bean pancake recipe, my sausage recipe or as a pasta sauce.
1 tablespoon olive oil
1 red onion, chopped
4 tomatoes, chopped
1 red pepper, seeded and chopped
Juice of 1/2 lime
1 tablespoon maple syrup or date syrup
1 tablespoon balsamic vinegar or red/white wine vinegar
Salt & Black pepper, to taste
Heat the olive oil in a small saucepan and gently fry the onion until soft. Add the tomatoes and red pepper to the pan and simmer for about 10 minutes.
Place the tomato mixture in a food processor or blender and whizz, whilst the machine is running add the lime juice, syrup, vinegar, salt and pepper. Once you have blended well return the sauce to the pan and simmer until the mixture thickens. (if you like spicy add a chilli to the tomato red pepper mix.)