creamy tomato and avocado basil sauce

Fresh (or, believe it or not, frozen) tomatoes, olive oil, garden herbs, and an avocado… Less than five ingredients are necessary to make this oh-so-deliciously creamy tomato sauce. Pour it warm over homemade ravioli or zucchini pasta, and I can guarantee a very satisfying dish. Hum, oh, yes, this recipe is also, like my vegan panna cotta recipe and my avocado-tuna spread, about avocados. I love these fruit and they love me back: rich in healthy fat, high in antioxidants, protein, potassium and lutein, they feed me and protect my overall health!

Ingredients (serves 2 people)

– 1 TBSP olive oil

– 1 tsp Herbes de Provence (preferably organic)

– 2 large meaty tomatoes, about 500g (= a little over a pound). When ripe they are easy to peel, but you can also immerse them in hot boiling water for a minute in order to do so.

– ¼ tsp natural sea salt

– 8 to 10 basil leaves, fresh or frozen even (yes! I usually buy several bunches over the course of summer, wash and pat dry the leaves carefully and then keep them frozen in a container)

– ½ ripe avocado

How to:

Note: I suggest preparing the tomato base ahead and keep the final step for serving time.

1. Peel and chop up the tomatoes into small cubes.

2. Cook in olive oil along with the herbs and salt, uncovered, letting the tomatoes simmer for about 10 minutes, until they have reduced to a thick sauce. Blend using an immersion blender.

3. At serving time, warm up the tomato sauce, throwing in the basil leaves towards the end, then blend in the half avocado. Serve immediately as the sauce will now be lukewarm.



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