Tomato Sauce or Vegetable Soup? You decide.
Sadly, this is yet another example from this cookbook of “Recipe You’d Give To Someone Who’s Just Had A Major Medical Intervention to Trick Them Into Thinking That It’s Just As Good As the Original.”
But here’s the thing: what’s so bad about fresh tomato sauce? I’ve got three basic recipes I make, depending on how much time I have (no time at all, one hour, a few hours). My go-to recipe, this one from Polpo, has both fresh and canned tomatoes and is full of goodness. There’s minimal fat (some olive oil to fry the onion) and the rest of it is tomatoes. What’s so bad about that?
In the description of this tomato sauce, Jamie writes, “Jam-packed with nutritious veg, this has to be one of the easiest ways to get extra veggie portions into our diet, as well as all sorts of brilliant micronutrients.”
Putting aside the term “micronutrients”– which sounds ridiculous to me because doesn’t every food have micronutrients in it?– why feel the need to put leeks, celery, carrots, courgettes, peppers, and butternut squash in a “tomato” sauce? And if you guessed that putting all those additional vegetables into a tomato sauce would make it taste more like vegetable soup and less like tomato sauce, you would be absolutely right.
I don’t want to beat a dead horse here– obviously this cookbook has not won me over– but this is just stupid. Fresh tomato sauce is pretty good for you too, so why not just make that instead?
As it happens, I was paging through “Jamie’s Dinners” from 2004 where he includes a recipe for tomato sauce. It is his fifth cookbook, and many of us would argue this was in the Golden Age of Jamie. Jamie HIMSELF says, “I’m a great believer in a simple tomato sauce.”
[Emphasis added. Obviously.]
What’s happened to that Jamie of old? Please come back, Jamie. We miss you.