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.

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Tomato, Basil and Cashew Sauce

From veggieful.com

INGREDIENTS

• 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

DIRECTIONS

1. 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
2. Add the salt and pepper, stream in the red wine and process for a few more seconds until well incorporated
3. Heat olive oil in a saucepan over medium-high heat
4. Transfer the sauce into the saucepan and cook, stirring frequently until the sauce becomes fragrant (about 4 – 5 minutes)
5. Taste and adjust seasoning as desired
6. 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
7. Enjoy!

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