I’m afraid this is not one for families with food chemical intolerances but for those who are fine, it’s de-licious! Fantastic for a hot summer night when you don’t want to cook much and it’s meat-free so quite thrifty, especially if you, like me, have basil growing in the herb garden outside.

Serves 4 with leftovers (I actually had enough to just use half the sauce and freeze the rest. I might even use it as a pizza base sauce.).

3 tomatoes, roughly diced
1/2-1 clove garlic, chopped into a couple of pieces
a couple of basil leaves (more if they are small like mine) – have a taste and see if you need more
olive oil, a decent drizzle
salt
freshly ground black pepper
freshly cooked spaghetti (GF or otherwise depending on your needs)

Put everything (except the spaghetti!) in a food processor and whizz until it is all processed. When the spaghetti is cooked, drain and then return to the saucepan. Pour in the sauce, mix and then serve immediately. Jemima had Nutritional Yeast flakes on top of hers while we had freshly grated parmesan cheese.

3 thumbs up
1 “I’ll eat it but I’ll take a long time to do so with lots of coaxing” from our regular fussy-ish eater (mind you I think she isn’t keen on foods that have a lot of salicylates – which includes tomatoes – so I don’t force it on her particularly often)
1 happy with the bits of spaghetti I gave her to eat with her meal
– so pretty much a good result for the 5 of us!