Olive Oil (30 ml or 2 tbsp)
Garlic, peeled and chopped (30 g or 2 tbsp)‡
Onions, peeled and chopped (30 g or 2 tbsp)‡
Rosemary, chopped (5 g or 1 tsp)‡
Thyme (20 g)‡
Dry red chilies, deseeded and chopped (15 g or 1 tbsp)
Tomatoes, blanched, deseeded and pureed (2 cups)‡
Paprika powder (10 g or 2 tsp)
Basil, hand torn (15 leaves)‡
Potatoes, cube cut and roasted (2 cups)‡
‡: available in Tall Tree Organic Subscription
Gather all the ingredients, process vegetables.
For the sauce:
In a hot pan, over medium flame, add olive oil.
Cook the garlic and onions until golden brown.
Add the chopped rosemary, thyme and all of the red chilies. Toss together.
Once almost cooked, add pureed tomatoes.
Lower the flame, then slowly cook the tomato sauce and add 1.5 tsp of paprika and 10 leaves of the hand torn basil.
Once the sauce has been cooked and has reached a thick consistency, remove from flame and transfer to bowl.
In a separate pan, over medium flame, heat the roasted potatoes. Top with remaining paprika powder and basil leaves and plate the potatoes, top with sauce.