Smoky Pilpelchuma-Style Tomato Sauce with Roasted Pumpkin and Herby Walnut Crumb by @maldonsalt

1h

2 servings

🎃

1

Pumpkin

🫒

Olive oil

🧂

Sea salt

🧄

4 cloves

Garlic

🫑

1

Red pepper

🍅

2

Tomatoes

🫙

1 tsp

Cumin seeds

🫙

0.5 tsp

Caraway seeds

🍅

0.5 jar

Passata

🌶️

1 tsp

Chilli powder

🌶️

1 tsp

Sweet paprika

🧂

Smoked sea salt

🌰

Walnuts

🌿

Parsley

🍋

1

Lemon zest

  1. Preheat
    • Pumpkin
    • Olive oil
    • Sea salt

    Preheat the oven to 190C, arrange the pumpkin wedges on a baking tray, drizzle with olive oil, season with sea salt, and roast for 35-40 minutes until golden, turning halfway.

  2. Add
    • Red pepper
    • Tomatoes
    • Garlic

    In a separate tray, add the red pepper, tomatoes and garlic, drizzle with olive oil and a pinch of smoked sea salt, and roast for 15-20 minutes until caramelised and soft.

  3. Toast
    • Cumin seeds
    • Caraway seeds
    • Red pepper

    Toast the cumin and caraway seeds in a pan for a minute, then blitz with the roasted vegetables, garlic, passata, chilli powder and sweet paprika, and blend until smooth.

  4. Pour

    Pour the sauce into a pan and simmer over medium heat for 10-15 minutes, stirring occasionally, until thickened and rich, then season to taste.

  5. Add
    • Walnuts
    • Lemon zest
    • Olive oil

    For the herb crumb, add chopped walnuts, lemon zest and olive oil to a bowl, mix together, then stir in the fresh parsley, adding more oil if needed.

  6. Spread
    • Pumpkin
    • Walnuts

    Spread the sauce onto a platter, arrange the pumpkin wedges on top, and finish with the walnut and herb crumb.

Smoky Pilpelchuma-Style Tomato Sauce with Roasted Pumpkin and Herby Walnut Crumb by @maldonsalt

1h

2 servings

🎃

1

Pumpkin

🫒

Olive oil

🧂

Sea salt

🧄

4 cloves

Garlic

🫑

1

Red pepper

🍅

2

Tomatoes

🫙

1 tsp

Cumin seeds

🫙

0.5 tsp

Caraway seeds

🍅

0.5 jar

Passata

🌶️

1 tsp

Chilli powder

🌶️

1 tsp

Sweet paprika

🧂

Smoked sea salt

🌰

Walnuts

🌿

Parsley

🍋

1

Lemon zest

Preparation Steps

  1. Step 1/6

    Preheat the oven to 190C, arrange the pumpkin wedges on a baking tray, drizzle with olive oil, season with sea salt, and roast for 35-40 minutes until golden, turning halfway.

    🎃Pumpkin
    🫒Olive oil
    🧂Sea salt
    🍳Baking tray

  2. Step 2/6

    In a separate tray, add the red pepper, tomatoes and garlic, drizzle with olive oil and a pinch of smoked sea salt, and roast for 15-20 minutes until caramelised and soft.

    🫑Red pepper
    🍅Tomatoes
    🧄Garlic
    🫒Olive oil
    🧂Smoked sea salt
    🍳Baking tray

  3. Step 3/6

    Toast the cumin and caraway seeds in a pan for a minute, then blitz with the roasted vegetables, garlic, passata, chilli powder and sweet paprika, and blend until smooth.

    🫙Cumin seeds
    🫙Caraway seeds
    🫑Red pepper
    🍅Tomatoes
    🧄Garlic
    🍅Passata
    🌶️Chilli powder
    🌶️Sweet paprika
    🍳Pan

  4. Step 4/6

    Pour the sauce into a pan and simmer over medium heat for 10-15 minutes, stirring occasionally, until thickened and rich, then season to taste.

    🍳Pan
    🥄Spoon

  5. Step 5/6

    For the herb crumb, add chopped walnuts, lemon zest and olive oil to a bowl, mix together, then stir in the fresh parsley, adding more oil if needed.

    🌰Walnuts
    🍋Lemon zest
    🫒Olive oil
    🌿Parsley
    🥣Mixing bowl

  6. Step 6/6

    Spread the sauce onto a platter, arrange the pumpkin wedges on top, and finish with the walnut and herb crumb.

    🎃Pumpkin
    🍽️Platter

Composition

Ingredients

Types

Vegetables, Oils, Spices, Sauce, Nuts, Herbs, Fruits

Ingredients

Pumpkin, Olive oil, Sea salt, Garlic, Red pepper, Tomatoes, Cumin seeds, Caraway seeds, Passata, Chilli powder, Sweet paprika, Smoked sea salt, Walnuts, Parsley, Lemon zest

Notes

Pumpkin (cut into wedges), Olive oil (for drizzling over the pumpkin, amount not given), Sea salt (Maldon Original Sea Salt, for seasoning the pumpkin), Garlic (large cloves), Red pepper (cut into chunks), Tomatoes (medium), Passata (Italian Organic Passata), Walnuts (lightly toasted, optional), Parsley (fresh), Lemon zest (zest of 1 lemon)

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, soy-free, Gluten-Free

Calories

310 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 28g, Fat: 20g, Fiber: 7g, Sugars: 12g

Nutritional Information

Minerals

Sodium: 620mg, Potassium: 700mg, Magnesium: 60mg, Iron: 2mg, Calcium: 70mg

Vitamins

Vitamin A: 450µg, Vitamin C: 65mg, Vitamin E: 3mg, Vitamin B6: 0.4mg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Baking tray, Mixing bowl, Pan, Platter, Spoon

Appliances

Oven, Blender

Type

Type

Type Of Dish

Main Course, Sauce, Side Dish

Occasions

Autumn Dinner Party, Cosy Night In

Origin

Source

Platform

instagram

Original Creator

@maldonsalt

Origin

Cuisine

Mediterranean

Geographic

to inform

Various

Aspect

Texture

Saucy, Chunky, Tender, Crumbly

Flavors

Smoky, Spicy, Sweet, Earthy, Zesty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3 days (store in an airtight container,sauce and pumpkin can be stored separately or together), freezer : 2 months (freeze the tomato sauce separately in an airtight container,best to freeze sauce without the walnut crumb,thaw in the fridge before reheating)