Quick Iron-Boosted Tomato Sauce

A versatile, iron-enriched tomato sauce that works perfectly with pasta, as a base for shakshuka, or as a dipping sauce.

Preparation time: 2 minutes
Cooking time: 8 minutes
Serves: 4

Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon tomato purée
• 400g tin chopped tomatoes
• 1 teaspoon dried Italian herbs (basil, oregano, thyme mix)
• 1 teaspoon balsamic vinegar
• 1 Iron Egg
• Salt and freshly ground black pepper, to taste
• Optional: Pinch of chilli flakes for heat
• Optional: 1 teaspoon sugar or honey to balance acidity if needed
• Fresh basil leaves, torn, to serve

Method:

STEP 1
Heat the olive oil in a medium saucepan over medium-low heat. Add the minced garlic and cook gently for 30 seconds until fragrant but not browned.

STEP 2
Add the tomato purée and stir for 30 seconds to cook off the raw flavour.

STEP 3
Pour in the tinned chopped tomatoes, add the dried herbs, balsamic vinegar, and chilli flakes if using. Stir well to combine.

STEP 4
Add the Iron Egg to the sauce and bring to a gentle simmer. Reduce heat to low and simmer for 8 minutes, stirring occasionally. The sauce will reduce slightly and thicken.

STEP 5
Carefully remove the Iron Egg using a slotted spoon (caution: it will be very hot).

STEP 6
Taste the sauce and season with salt and pepper. If the tomatoes are particularly acidic, add a small amount of sugar or honey to balance the flavour.

STEP 7
Serve immediately with pasta, or allow to cool and store for later use. Garnish with torn fresh basil leaves just before serving.

Tips:

• The vitamin C in tomatoes helps your body absorb the iron more effectively.
• This sauce will keep in an airtight container in the refrigerator for up to 5 days, or can be frozen for up to 3 months.
• For a smoother sauce, blend with a hand blender after removing the Iron Egg.
• To make a quick pasta dinner, toss with freshly cooked pasta and top with grated Parmesan cheese.
• For a creamier sauce, stir in 2 tablespoons of mascarpone or cream cheese after removing the Iron Egg.
• This sauce provides approximately 2-3mg of iron per serving.