So apparently there is a book out there called Food revolution or food revelation, of course me being me, I keep getting the name confused. I  sitting at my computer typing up this post, within reach of the book, but I am just too lazy to find the book and check the title.

This book has been on the shelves for a long time now, but I have had zero interest in picking it up and looking through it. While standing in the checkout queue to pay for some other cookbooks I had purchased, I gave in and thought why not just buy a copy and see what all the fuss is about.

Hmmm…

I won’t lie, this book is really not my cup of tea, the recipes seem impressive enough, but nothing has really caught my attention.

But, I decided to give it a try, after all the proof is in the pudding, so to speak.

I opted for a simple enough recipe, that didn’t require extreme defrosting and a ton of ingredients that required chopping and peeling and sauting and everything else.

The verdict is on this recipe was all over the place, my dad didn’t like it that much what with all the tomatoe based products and then the red peppers in there, he was eating around the sauce and eating just the sausages.

My verdict was, there may have been 6 more tomatoes than was actually needed, with the added tomato paste in the dish, it left a subtle sour after taste behind, nothing like a little bit of sugar couldn’t fix, of course adding the sugar while the dish was cooking is better than adding it to the dish after it has cooled down.

All in all, if I had to make this dish again, I would add a few more spices to add more flavour and seriously cut down on those 8 tomatoes, unless you are asking for an acid ulcer…. I am just saying.

Ingredients:

• 4 x tbsp. olive oil.
• 6 x sausages, cooked and halved.
• 1 x red onion, thinly sliced.
• 2 x red peppers, deseeded and thinly sliced.
• 2 x tsp fennel seeds.
• 4 x cloves garlic, crushed.
• 3 x tbsp. tomato paste.
• 8 x tomatoes, grated.
• 125ml x chicken stock.
• Handful fresh basil leaves, chopped.
• Salt and pepper to season.

Method:

• Heat oil in a pot.
• Add the onions, peppers and cumin seeds.
• Saute till the onions are soft.
• Season well.
• Add the garlic and give it a good stir.
• Add tomato paste and grated tomatoes.
• Cover and cook till the tomatoes have released their water.
• Add the stock and allow the mixture to come to the boil.
• Add the sausages and cook till the sauce has reduced and thickened.
• Stir through the chopped basil leaves before serving.