Spanish sugar and gluten free tomato sause

Nuts is quite unusual ingredient, but this is what makes this sauce so nice and a bit crunchy and it’s sugar and gluten free! I served it mounted on top of grilled trout fillets on the bed of red quinoa.

Serves 2 generous or 4 small portions:

1 heaped tsp each, unsalted: almonds, pine nuts and hazelnuts – chopped or crushed
1 tbsp olive oil
1 small onion, finely chopped
1 inch/2.5 cm fresh root ginger, peeled and grated
1 celery stick, shopped
400g can of chopped tomatoes (pick one with just tomatoes in its juices)
4 sun-dried tomatoes in oil, drained and chopped
1 tbsp tarragon, dried or fresh
Salt and ground black pepper

  1. Heat the oil in a small pan and fry the onion for 3-4 minutes until soft and translucent. Do not let it burn. stir in the grated ginger and celery and cook for a further 2 minutes.
  2. Stir in chopped tomatoes, sun-dried tomatoes, nuts and tarragon. Season well and leave to simmer on a low-heat for 10 minutes.

That’s it!

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