A super quick dinner you can have on the table in 15 minutes!

Serves 4

Vegan, dairy-free

600g San Marzano tomatoes

400g Roma tomatoes

1 garlic clove

1 tbsp extra virgin olive oil 

Sea salt & black pepper

Roughly chop 600g of tomatoes. We used San Marzano, but you can use any type you like or have on hand. In a non-stick frying pan, cook down the tomatoes with 1 tbsp of olive oil,1 roughly chopped clove of garlic, sea salt and pepper. 

Meanwhile, chop 400g of roma tomatoes into cubes.

Transfer the cooked down tomatoes to a blender and whiz until smooth. Put 1 heaped tablespoon of sauce in the middle of a pita bread, spread out and top with the cubed tomatoes. Bake in the oven for 8 minutes. Garnish with fresh basil. 

Tip: this recipe is delicious as it is, but can also form the basis for other toppings. 

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©2020 by Tomeco