What a sauce! Goes with absolutely everything – rice noodles, spiralized zucchini, fish, chicken, beef… The sauce can be served chunky or pureed and smooth. Has a nice little bite to it too. I used Kallo brand Organic Tomato and Herb stock cubes which are vegan, vegetarian and celiac/coeliac friendly as well as being gluten and lactose free. They are widely available in the UK and can be found on Amazon in the US.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 medium onion – finely chopped
1 large clove of garlic – grated
14 oz canned tomatoes (San Marzano brand if possible)
1 red pepper – finely diced
1/2 tbsp. harissa paste
1 cup of veg. broth if you don’t have Kallo Tomato and Herb stock cubes)
Juice of half a lemon (optional)
Heat the oil in a skillet/frying pan and when nice and hot add the onion and let soften and brown before stirring in the garlic. Cook for a few more minutes.
Pour in the tomatoes and break up slightly.
Add the red pepper, then stir in the harissa paste.
Finally, pour in the broth, bring to a boil then turn down heat and simmer for 20 minutes.