Recipe: Fire Roasted Tomato and Portobello Sauce
This sauce is so versatile for your recipe book. In this case we have added chickpeas for protein and served it over zucchini ribbons...Perfect substitute if you are gluten-free or just watching your carb intake. For the family members who want more substance feel free to add pasta - I personally love Banza - pasta made from chickpea flour. It's gluten-free and loaded with protein. As you can see, I try my best to steer clear of empty calories and make every ingredient count!
Zucchini is super hydrating and will help flush unwanted items from your system while loading you with nutrients. I used a plain old peeler to make ribbons, but if you would prefer spaghetti-like texture you can use a julienne peeler too....Either way it’s a winner.
Mushrooms add a meatier flavor and texture to the sauce. Portobellos have a perfect balance of protein and carbs, and they are low in fat. Choose baby bellas too if you prefer.
My favorite part about this recipe is my Simply Soupreme tomato basil soup! The flavor this adds really fills out the whole dish. You can order my soups here.
- 2 tablespoons olive oil
- 1 overflowing tablespoon crushed / minced garlic
- 1 28oz can fire roasted chopped tomatoes
- ½ bottle Simply Soupreme tomato basil soup
- 1 large Portobello cap chopped
- 1 15.5oz can chick peas, drained and rinsed
- 1 tablespoon local honey* (optional)- this will help balance acid from tomatoes
- 1 tablespoon chopped parsley
- Salt/Pepper to taste
- In a heavy pot heat oil, add garlic and sauté briefly enough to smell the aroma. Add tomatoes and simmer about 10 minutes.
- Add tomato basil soup, chick peas and Portobellos. Simmer for about 30 minutes.
- Serve over your choice of zucchini ribbons, gluten free pasta or even in a stuffed baked sweet potato!
*If you don't have honey on hand, substitute with coconut sugar or 1-2 teaspoons of maple syrup