I’ve been feeling a little unmotivated lately; or perhaps lazy would be appropriate, but that’s such a four letter word…
Something must have happened to me in New York because I don’t think I’ve been myself since I got home.
I’m still struggling to finish unpacking from that little trip, and all I seem to be doing lately besides going to work, is staying in bed and reading – because, you know…“literature is the most agreeable way of ignoring life”
Admittedly, the few times I forced myself to go out were actually nice, like the afternoon I went grocery shopping for this tomato, basil and cashew sauce – it was a bright sunny day.
This sauce is bright too; I love it for its simple fresh ingredients; it’s a little creamy from rich-tasting cashews and has a smooth tangy flavour from the tomatoes and basil.
I make a big batch, usually doubling the recipe and freeze some for later use; of course, it’s good tossed with pasta, but I use it in a few other dishes as well – on toast, sandwiches and flatbread, or tossed with roasted vegetables.
It’s technically a ‘summer sauce’, but occasionally I’ll come across some good looking hothouse tomatoes and the perfect bunch of basil and cave, also because it’s one of those easy no-brainer sauces that one makes when one is feeling unmotivated.
Like I said, I made a big batch… just in case it takes me a while to get out of this funk I find myself – it makes dinner interesting without too much work.
A little note on when making this sauce; depending on how you prefer your sauces, feel free to add another 1/4 – 1/2 cup of wine or water to the sauce while it simmers, if you feel it’s too thick.
Tomato, Basil and Cashew Sauce
- 2 medium tomatoes, chopped
- 3 tablespoon tomato paste
- 2 tablespoons chopped sundried tomatoes
- 1 cup raw cashews
- 1 cup packed basil leaves
- 4 cloves of garlic
- 1 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon salt (or more to taste)
- 1/2 teaspoon ground black pepper
- 1/4 cup red wine, or more (or water)
- 3 tablespoons olive oil
- Using a food processor (or good blender), combine tomatoes, tomato paste, sundried tomatoes, cashews, basil leaves and garlic, process until the mixture becomes smooth and creamy
- Add the salt and pepper, stream in the red wine and process for a few more seconds until well incorporated
- Heat olive oil in a saucepan over medium-high heat
- Transfer the sauce into the saucepan and cook, stirring frequently until the sauce becomes fragrant (about 4 – 5 minutes)
- Taste and adjust seasoning as desired
- Use immediately, tossed with your favourite pasta, or let it cool and store in an airtight container covered in a thin layer of olive oil