An easy tomato sauce, bursting with tomatoes and enhanced with nutritious dried seaweed and sliced shiitake mushrooms. It goes superbly-well with gnocchi, pasta and even roasted cauliflower. Vegan and low-carb.
Heat the oil over a medium flame in a wide skillet or saucepan. Add the cherry tomatoes and sauté until a few are lightly coloured.
Add the onion, garlic, pepper and mushrooms, cooking until all ingredients are soft, stirring occasionally - about 10 minutes.
Pour in the tinned chopped tomatoes. Or use your hands to crush whole tomatoes as you add them to the nascent sauce. Stir in the Indigo Herbs Irish Sea Salad and optional chilli flakes. Let the sauce bubble up to steady simmer. Cook with a lid for 15 minutes, then remove the lid and cook for a further 15 minutes or until the sauce is reduced to your preference. Stir a bit more often as the liquid evaporates. Season with a few grinds of pepper. You shouldn't need salt.
While the sauce is cooking, chop and roast cauliflower pieces if using this as your base for the sauce. If you are wanting to serve this seaweed and shiitake marinara sauce with gnocchi or pasta, cook this after you have finished preparing the sauce. The sauce is best - like all cooked tomato sauces - after it is cooled a bit.
For an extra yummy topping, fry up a little seaweed and sliced shiitake in a bit more olive oil. And if serving the sauce with gnocchi, fry some of the unboiled gnocchi in olive oil until lightly golden.
This sauce may be frozen. Use within three months.
Serve over your favourite pasta, gnocchi, low-carb shiritaki noodles, or roasted vegetables.