Currently cooking in: Popoyo, Nicaragua

Serves: 2
Cook time: 5-10 minutes (depending on desired consistency)
Total cost per person: 0.36
Remainder left for beer: $19.64

This sauce can be used as a pizza sauce, tomato sauce for pasta or anywhere a recipe calls for tomato puree. It's delicious and my new go to! I've already used it as pasta sauce, pizza sauce, on eggs/toast in the morning,and added into curries. PLUS you can make a BIG batch and save for later for under $5

Ingredients:

1 tbsp olive oil
2 tomatoes- chopped 0.75
3 cloves garlic- minced 0.02
healthy dose of s&p

optional add ins:
paprika - for some kick
basil & oregano- for an italian taste
chili flakes- for some heat
1/2 avocado (pureed in blender) - for creaminess

Note: double recipe to yield more sauce

Instructions:

1. Heat olive oil in sauce pan, add in minced garlic
2. When garlic becomes fragrant ( about 30 seconds) add chopped tomatoes
3. Stir and let cook a little , add roughly 1 tsp salt and pepper to taste ( I like mine quite peppery so I add a healthy layer to the top of tomatoes)
4. If adding other spices do so now as well. Taste and adjust according to desired flavour.
5. While cooking, gently mash tomatoes with potato masher or wooden spoon to blend into a sauce-like consistency
6. Continue to mash until desired texture. Thicker for a pizza sauce, maybe lighter / chunkier for a pasta sauce.

Note: If adding avocado for creaminess do so once you are close to your desired texture. I throw the avocado into a blender/ food processor but you could also just mash it up as you would guacamole than stir it into the tomato sauce. Stir well to make sure avocado is evenly distributed