Sauce de Tomate | French Tomato Sauce

France is full of sauces. If you are going to categorise French food broadly, you might say – meat, sauce, butter, baked goods. It is pretty accurate – one of my comprehensive books on French cooking contains 2 salads (and some vegetable recipes). To be fair, the salads can be the base for many variations. And to be more than fair, I have spent time working in France so know that there is a large variety of salads. But, yes, meat is the focus.

So, with a love of French food, we pick and choose from amongst the cuisine, and make to our vegetarian style.

This is a beautiful version of a Tomato Sauce – one to add to our many tomato sauces – and, like the others, it freezes very well. Similar to many French recipes, there is a base sauce, beautiful on its own, and a few variations of sauce that can be made with the addition of one or two more ingredients.

Similar dishes include Freeze Tomatoes for Winter, Italian Tomato Sauce, Another Italian Tomato Sauce, and Spiced Tomato Puree.

Browse all of our Sauces, and all of our French recipes. Or explore our Mid Autumn dishes.

Continue reading “Sauce de Tomate | French Tomato Sauce”

A Indian-Rasam Style Spicy Tomato and Dal Soup

Ingredients from the freezer – Lunch is prepared in 15 minutes.

Every county has the concept of fusion cooking. Close to country borders, techniques, ingredients and dishes from neighbouring countries are adopted. Food fashion makes dishes from a different country popular and elements of their cuisine are adopted nationally. A great example is the initial influx of Chinese style food into Australia. No-one from China would have recognised the popular Chinese food – it was a fusion of Chinese techniques and tastes adapted for Australian preferences. The story repeats for the introduction of Italian, Greek, SE Asian, Vietnamese etc food, and the same process is repeated around the world. The food is always adapted for the strong preferences of the local population.

In this household we have tastebuds attuned at least a little to Italian, French and South East Asian flavours, not to mention the Australian preferences for flavour combinations. So sometimes I play with my beloved Indian flavours to create a dish close to but just not quite traditionally Indian.

Similar recipes include Channa Dal with Eggplant, and Pepper, Chilli and Cumin Seed Rasam.

Feel free to browse our Rasam recipes,  or you might be interested in our Indian recipes. Our Indian Essentials are here. We have a number of tomato soups. Or get inspiration from our Late Summer dishes.

Continue reading “A Indian-Rasam Style Spicy Tomato and Dal Soup”