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Can you share how you made the tomato-garlic sauce? I have some leftover tomato paste so I want to use it for something.
this post was submitted on 22 Apr 2025
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I finely chopped some garlic, shallot and carrot (like a spoon of each). Roasted them in a bit of olive oil for a minute or two, added some tomato paste (about 3 spoons) and let it simmer for a few minutes. Added salt, freshly ground pepper and oregano to taste. When done, I used an immersion blender to paste it real good. Oh, I also added a teaspoon of turmeric, hence the orangy color.
The food so nice, they named it twice. I friggin love couscous.
For the couscous:
- roasted a cup of pearl couscous for a few minutes in a few tablespoons of oliveoil
- added finely chopped garlic, shallots, let it simmer for a minute (about a spoon of each)
- added finely chopped carrots, celery (about a spoon of each)
- I dissolved a tablespoon of chicken bouillon in two cups of boiling water, added it to the couscous
- I let it simmer for a few minutes until the meatballs were ready and the couscous soaked the humidity
- turned off the heat when the couscous was chewy/soft enough
- before serving, I added some roughly chopped bell peppers, scallions, one mild Italian chili, and a squeeze of lemon
- for plating I added lemon zest and chopped chives
For the meatballs:
- I had some two days old pork belly and chicken breast, about 1kg in total, which I minced and added to a bowl
- I added to the mince: a couple eggs, 3 handfuls of panko, salt, pepper, handful of fresh parsley
- I finely chopped 4-5 garlic cloves and a medium onion, added them as well
- incorporated the ingredients well, used a spoon to portion the meatballs and rolled them in my hand
- fried in some lard until lightly brown
It was a pretty ad-hoc dish, made with what was in the fridge...