9 oz & 7 oz
A single ingredient: fresh tomatoes ripened under the sun, cut in delicious chunks and packaged on location to bring to the table an inimitable taste. An excellent ingredient to exalt the taste of Pasta Sauces and any recipe. Chopped tomatoes are perfect for recipes that call for diced tomatos! Store up to 5 days in the fridge after opening How is it made? The tomatoes are washed, peeled, chopped and mixed with a lightly concentrated tomato juice. The product is then thermally pasteurized and aseptically filled in our signature carton boxes. The product is exclusively made of Italian tomatoes from our farmers. Chopped tomatoes contain visible seeds and peels.
|Chopped Tomatoes 26.6oz||9 oz & 7 oz|
|Chopped tomatoes||7 oz|
|Italian spices||2 tsp|
|Pomi strained tomatoes||9 oz|
|Raw cane sugar||1 tsp|
|Red lentils||4,4 oz|
|Tomato paste||1 tbsp|
|Vegetable broth||1 cup|
You can make this cozy vegan lentil bolognese on days when you need a delicious, satisfying and healthy lunch or dinner. It’s a perfect meal when you don’t have much time or when you want to cook for your family or friends.
Heat oil in a skillet (or pan) over medium heat. Add the onion and sauté until translucent, about 2 minutes.
Stir in the carrots, (celery if using), mushrooms, salt, and pepper. Sauté until mushrooms have cooked down and are turning golden, about 5-7 minutes.
Add tomato paste, spices and garlic. Roast for about 1-2 minutes longer.
Then add lentils, tomatoes and vegetable broth and stir to combine. Bring to a boil, then cover, reduce the heat to low, and simmer for about 15-20 minutes, until lentils are done and the bolognese sauce is thickened. Adjust consistency by adding more water if needed. Taste and adjust salt, pepper, and spices.
In the meantime, cook the spaghetti (or other pasta) in salted water until al dente, then drain.
Serve the lentil bolognese sauce over the spaghetti. Garnish with vegan parmesan cheese or yeast flakes and fresh herbs if you like.
Recipe by Bianca of biancazapatka.com