This dish was a fluke. It started with overripe tomatoes (that desperately needed to be used up) and a packet of mince. A couple of items classified as ‘what’s-in-the-fridge-that-needs-to-be-used-up’ and pantry staples later, this Chunky Tomato Sauce with Meatballs recipe was born. It ended in a delightfully tasty meal that’s become a repeat. As requested, I’m sharing the no fuss recipe for this chunky tomato sauce with meatballs below.
A few pointers: You don’t need to peel the tomatoes; however, I prefer not having the peels in sauces. If you are peeling the tomatoes, I recommend using a peeler that has a serrated edge. You don’t need a specific tomato peeler; I use this Shogun one, which is brilliant for delicate veggies, like tomatoes and tough-skinned ones, like butternut. I recommend using very ripe tomatoes, they’re juicer and create a better sauce.
I’ve served it with both couscous and pasta. The pasta was the winner, but you can use any grain you want.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.