For this recipe
I used plain tomato sauce, to which I added garlic, onion, parsley, salt, pepper, oregano and basil.
Not exact matches
I had
plain tomato sauce for it, but couldn't find the second 8 oz can so I
used Ragu roasted red pepper spaghetti
sauce.
* 2 plus
tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I
used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup
plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or
use a little harissa or other hot
sauce) 4 pita breads (omit and serve as a salad for gluten - free)
I
used a regular sized can of
plain tomato sauce, and a small can of
tomato sauce with Spanish seasonings - garlic, onion, and cilantro.
I love to eat the peaches just
plain,
use the
tomatoes in various cooking, and then spaghetti
sauce for obvious things.
It tastes great
plain but seasonings that I've
used include: Pepper, nutritional yeast, curry, soy
sauce, garlic, ginger... Sometimes I cook it initially with
tomatoes.
I've
used scrambled eggs, lightly steamed kale, chopped
tomato, avocado, cilantro, a drizzle of
plain low - fat yoghurt, and a splash of hot
sauce.
I had
plain tomato sauce for it, but couldn't find the second 8 oz can so I
used Ragu roasted red pepper spaghetti
sauce.