This one of my go-to recipes that I like to cook on weekends to enjoy weeknights. I am not quite sure how I most prefer to eat it. It is just so tasty, easy and you can have it with anything, it is not your normal tomato sauce, it is so much more. It makes any meal taste little more luxurious. Tonight I just reheated it and throw in a bowl with zoodles, roasted Brussel sprouts, asparagus and some sweet potato.
I learned from the Smith & Daughters: A cookbook (that happens to be vegan) (by boss ladies behind the legendary Smith & Daughters, and my favourite sandwich heaven Smith & Deli) to use cherry vinegar when cooking rich tomato sauces and I love it now! This book is wonderful for inspiration and ideas!
Spanish Tomato Stew (4 sides or 2 mains)
1 red capsicum
2 stalks of celery
3 garlic gloves
2 tbs of olive oil
8 ripe tomatoes
2/3 C water
1 tbs sweet paprika
1 tbs smoked paprika
1/2 tbs dried thyme
4 bay leaves
1 tbs of cherry vinegar
Salt & Pepper (generously)
- Cut capsicum, celery and onion cubes. Crush garlic gloves.
- Heat olive oil in a pan.
- Add cut veggies and garlic. Let soften for five minutes over medium heat.
- Season with paprikas and dried thyme. Cook another 2 minutes.
- Add chopped tomatoes, bay leaves, and water. Season with salt and pepper. Let cook 20 minutes.
- Add the cherry vinegar and let cook until the sauce thickens, 20-30 mins.
Serving option 1:
As a pasta sauce with pan fried mushrooms. Pan fry mushrooms with olive oil, garlic, salt & pepper. Meanwhile, boil pasta (I eat brown rice pasta). Serve with parsley and nutritional yeast (or pecorino cheese). We eat this at least once a fortnight, so nice and hearty.
Serving option 2:
Steam broccoli, Brussels sprouts, and asparagus. Bake sweet potato chunks in the oven with salt and pepper. Chop basil. Eat in a bowl with fresh spinach. So nice and warming but healthy.
Serving option 3:
Poor in bowls. Sprinkle some parsley or basil on top. Cut some nice sourdough. Potentially open a nice cheese (I love Botanical Cuisine Persian Feta that is based on macadamia nuts). Use a piece of bread as a spoon and enjoy every last drop of the stew.
And yes I make this on Sunday and we eat it later during the week because the taste gets even better when reheated! Hope you like it. It is definitely a budget meal too and you can mix things up by adding mushrooms, olives, greens, carrots, you name it.
The photo below is taken just after adding tomatoes. They will continue to get stickier while cooking. I love to have this cooking and smelling amazing on the stove top while I relax.