Tomato sauce four times different: with pine nuts, mushrooms and avocados

Name: Tomato sauce four times different: with pine nuts, mushrooms and avocados
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 20 g Pine nuts; 100 g Mushrooms; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 1 Garlic clove; 1 TABLESPOON Tomato paste; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Sugar; 1 small avocado

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

20 g Pine nuts
100 g Mushrooms
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
1 Garlic clove
1 TABLESPOON Tomato paste
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Sugar
1 small avocado

Directions

1
Roast the pine nuts in a pan without fat until golden brown, take them out and let them cool down. Clean the mushrooms, wash and halve them. Heat 1 tablespoon of oil in a saucepan. Fry the mushrooms for 3-4 minutes while turning, season with salt and pepper and remove.
2
Peel and finely dice the onion and garlic. Put 1 tablespoon of oil in the pot, heat it up. Sauté onion and garlic in it. Stir in the tomato paste, sweat it on and deglaze with tomatoes. Bring to the boil, puree finely and season to taste with salt, pepper and sugar.
3
Simmer covered for 3-4 minutes. Cut avocado in half and remove stone. Spoon the flesh from the avocado halves and dice. Add the mushrooms and avocado to the sauce and warm up. Arrange the sauce carefully in a sauce boat and sprinkle with pine nuts and coarse pepper.