Brussell Sprouth Tomato Sauce
Brussels Sprout Tomato Sauce is a unique and flavorful twist on traditional pasta sauce. Combining roasted Brussels sprouts with tangy tomatoes, garlic, and herbs, it offers a rich, savory depth. This hearty sauce is perfect for pasta, pizza, or as a vegetable-packed topping for any dish.
Equipment
- Large pan or skillet
- Knife and cutting board
- Wooden spoon or spatula
- Measuring spoons and cups
- Can opener (for diced tomatoes)
- Grater (for Parmesan, optional)
Ingredients
- 1 lb 450g Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 can 14 oz diced tomatoes
- 1 cup tomato passata or crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon red pepper flakes optional, for some heat
- Salt and pepper to taste
- Fresh basil leaves optional, for garnish
- Grated Parmesan cheese optional, for serving
Instructions
- Prepare Brussels sprouts: Trim the ends of the Brussels sprouts and slice them in half.
- Sauté onions and garlic: Heat olive oil in a large pan or skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until softened. Add minced garlic and cook for another minute, stirring frequently to avoid burning.
- Cook Brussels sprouts: Add the halved Brussels sprouts to the pan and stir. Cook for about 5-7 minutes, allowing them to brown slightly, stirring occasionally.
- Add tomatoes and spices: Pour in the diced tomatoes, tomato passata (or crushed tomatoes), oregano, basil, and red pepper flakes (if using). Stir everything together and bring to a simmer. Season with salt and pepper to taste.
- Simmer the sauce: Reduce the heat and let the sauce simmer for 15-20 minutes, or until the Brussels sprouts are tender and the sauce has thickened.
- Finish and serve: Taste and adjust the seasoning if necessary. Garnish with fresh basil leaves and grated Parmesan cheese, if desired.
- Serve: Serve the Brussels sprouts tomato sauce over pasta, rice, or as a side dish to your main course.
Notes
❖ Choosing Fresh Brussels Sprouts: When selecting Brussels sprouts for this Brussell Sprouth Tomato Sauce, make sure to choose ones that are firm, compact, and deep green in color. Avoid sprouts with yellowing or wilting leaves, as they can affect the flavor and texture of the sauce.
❖ Make Ahead Option: This Brussels sprouts tomato sauce can be prepared in advance and stored in an airtight container in the fridge for up to 3 days. It’s also freezer-friendly, so you can freeze leftovers for up to a month. Just reheat gently before serving.
❖ Adjusting Consistency: If you prefer a thicker sauce, let it simmer for a longer period to reduce. For a lighter, more broth-like consistency, add more vegetable broth or water. Adjust the cooking time to suit your desired texture!