Another wrap bento... I wanted to use up the last of the tortillas, as well as the leftover avocado sitting in the fridge. These wraps are filled with turkey slices, cheese, avocado, home-made spicy tomato sauce and cucumber. I packed cherry tomatoes and some sliced plum pieces next to the wraps, 2 dried dates underneath the fruit container, and then a salad of rocket leaves and parmesan cheese in the second layer.
This is one of my favourite salads - rocket, parmesan, balsamic and a little black pepper. Unfortunately, I had run out of balsamic vinegar, so I had to make do with a little ponzu dressing, which worked quite well. The parmesan was pre-shredded from a pack (that I keep in the freezer, no less!), although if you have it on hand, freshly grated parmesan is really much better.
When you want something a little more fancy than tomato ketchup from a bottle, make up this simple home-made tomato sauce. It is thicker than ketchup, but still smooth (unlike a chunky salsa). For a non-spicy version, just omit the red pepper flakes.
Home-made (Spicy) Tomato Sauce
(makes 1 small bowl)
400g chopped canned tomatoes
1 tsp dried basil
freshly ground black pepper
red pepper flakes (optional)
- Pour the tomatoes into a small saucepan. Add the basil, dash of black pepper, and a shake of red pepper flakes (optional).
- Cover the saucepan and bring the mixture to a boil on medium high heat.
- Turn the heat down to low, and boil until the mixture thickens. Stir every now and again. (Keep the lid half on as the mixture will splatter, leaving a small vent for the steam to escape.)
- When the tomato mixture is dry and thick, remove from the heat. Taste and season with salt/pepper if necessary (although I find the tomato is salty enough on its own).
- Cool, then store in an airtight container in the fridge. (Keeps for around 3 -4 days.)
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