I love to make this lentil walnut taco meat at the beginning of the week for meals all week long. It’s so easy!

My guy, who is a carnivore, will cook taco-seasoned ground beef, and then we’ll enjoy several nights of one-dish-two-ways meals: Vegetarian taco salad + meaty taco salad. Taco stuffed sweet potatoes (recipe coming soon!) Just straight-up tacos. Quesadillas. It totally works!

Table of Contents

• The Story Behind the Recipe
• Lentil Walnut Taco Meat Ingredients
• Adaptations/Variations
• How to Make Lentil Taco Meat
• Can I Freeze This Vegetarian Taco Meat?
• More Lentil Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

I’ve been making a version of this recipe for years! I first caught wind of the genius of the lentil-walnut combo for taco meat in the Oh She Glows cookbook. Over the years, I started building my own recipe around the lentil-walnut combo.

I love, love, love the simplicity of this vegetarian taco “meat.” It’s just a matter of toasting up the walnuts, then cooking the veggies, sauteeing the aromatics, and simmering the lentils in everything plus the broth. Add back the walnuts, squeeze some lime juice over the top, and eat well!

Lentil Walnut Taco Meat Ingredients

• Lentils – I prefer French green lentils in this vegetarian taco meat recipe, because they stay rather firm and don’t get mushy like other lentils can. I love how they soak up the flavors but hold their own in this recipe. I did test this recipe with common brown lentils, and it was good, but not AS good as French green lentils, in my opinion.
• Walnuts – Chopped and toasted. They add a little nutrition and healthy fat, plus some nice texture.
• Onion, green pepper, & garlic – These veggies/aromatics add some nice flavor and nutrition.
• Olive oil – For sautéing the veggies and other ingredients.
• Tomato paste – I like the rich color and umami flavor that tomato paste gives a recipe. It’s kind of a magic ingredient for vegetarian recipes!
• Taco seasoning – I use my homemade taco seasoning in this recipe, but if you don’t have any taco seasoning mix on hand, I’ve added substitute information in the notes section of the recipe.
• Veggie broth – Store-bought or homemade veggie broth will work! I always like to start with low-sodium vegetable broth so that I can better control the salt in the finished product.
• Salt & pepper – For enhancing all of those flavors.
• Lime juice – Adds a bright, zippy, acidic touch to your lentil taco meat.

Adaptations/Variations

• This vegetarian taco meat is vegetarian, dairy-free, vegan, and gluten-free already, so it’s one of those great neutral recipes that works for a lot of different diets.
• Make it spicier by adding a few dashes of Tabasco with the lime juice. You can also drop in some cayenne pepper or crushed red pepper flakes to turn up the heat.
• Brown lentils also work, but I really prefer French green lentils for this one.

How to Make Lentil Taco Meat

First, you toast your walnuts, then remove them from the pan and wipe the pan clean.

From there, heat the olive oil and add the onion and green peppers. Saute until soft and tender, then add the garlic, tomato paste, and taco seasoning spices. Saute until fragrant, then add the vegetable broth, lentils, salt, and pepper.

At this point, you’re going to need to simmer your vegetarian taco meat for a bit to cook down and the lentils get tender. Splash in a bit of broth if it gets too dry.

Then, stir in the toasted walnuts, squeeze in some lime juice, add more salt and pepper if you like, and voila! Taco time!

Can I Freeze This Vegetarian Taco Meat?

Yes, this taco meat freezes really well! Just place it in an airtight freezer bag or container and freeze for up to 3 months. Reheat in the microwave or on the stovetop with a splash of vegetable broth or water.

More Lentil Recipes

• Red Lentil Pasta Sauce
• Instant Pot Golden Lentil & Spinach Soup
• Wild Rice & Lentil Stuffed Delicata Squash
• Lentil & Chickpea Curry

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Vegetarian Lentil Taco Meat Recipe

This versatile, delicious, and full-of-flavor combo makes an incredible meatless taco filling! It's not just for tacos, though. Use this lentil-walnut taco filling for burritos, taco salads, quesadillas, and so much more!

Course Main Course

Cuisine Mexican

Keyword lentil taco meat, lentil walnut taco meat, vegan taco meat, vegetarian lentil taco meat, vegetarian taco meat

Servings 6

Calories 202kcal

Author Kare

Ingredients

• 1/2 cup walnuts finely chopped
• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 1 green bell pepper diced
• 2 medium garlic cloves minced
• 2 tablespoons tomato paste
• 2 tablespoons taco seasoning*
• 3/4 cup French green lentils rinsed
• 3 cups low-sodium vegetable broth + up to 1 cup more if needed
• 1/2 teaspoon kosher salt** plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1/2 lime juiced

Instructions

• Set a large saute pan over medium-low heat. Add the walnuts and toast, stirring frequently, for 4-5 minutes, until just beginning to turn lightly golden and fragrant. Transfer walnuts to a bowl and set aside.
• Carefully wipe out the pan and set it back over the heat. Add olive oil. When hot, add the onion and green bell pepper. Sauté, stirring occasionally, until tender, about 8 minutes.
• Add the garlic, tomato paste, and taco seasoning. Cook, stirring, for one minute, until fragrant.
• Add the vegetable broth, scraping up any bits that have stuck to the pan. Stir in the lentils. Increase to high, until the mix is boiling, then reduce the heat to low and simmer until the lentils are tender, about 25 minutes. If the mixture gets too dry before the lentils have cooked through, splash in a little more vegetable broth to keep it going.
• Stir in the toasted walnuts along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Squeeze the lime over the top. Taste and add more salt and pepper if desired.
• Store in an airtight container in the fridge for up to 4 days.

Notes

*If you don’t have taco seasoning mix on hand, sub in:

• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprrika
• 1/2 teaspoon garlic powder

** I usually use about 1 teaspoon kosher salt, but I kept the salt content low with the option to add more because tastes vary.

Nutrition

Serving: 1g | Calories: 202kcal | Carbohydrates: 22g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 307mg | Potassium: 169mg | Fiber: 10g | Sugar: 3g | Vitamin A: 239IU | Vitamin C: 22mg | Calcium: 37mg | Iron: 2mg

The post Vegetarian Lentil Taco Meat Recipe appeared first on Kitchen Treaty.

In this Article

• About this Lentil Pasta Sauce
• Why You’ll Love Red Lentil Pasta Sauce
• Why Use Split Red Lentils?
• Red Lentil Pasta Sauce Ingredients
• Variations & Substitutions
• Ideas for Serving
• How to Freeze Red Lentil Pasta Sauce
• More Pasta Sauce Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

About this Lentil Pasta Sauce

I used to call this recipe “Red Lentil Marinara Sauce,” but finally decided to change the name to something that felt a little more accurate.

I first shared this recipe in 2014, and I thought it was super revolutionary to sneak lentils into my sauce. Then lentil bolognese became an actual vegan thing and I sort of feel like my sauce was left in the dust. Poor recipe!

Because the split red lentils don’t add a lot of texture to this pasta sauce, I actually don’t think it’s all that bolognese-y, so I’m simply calling it a lentil pasta sauce. But I also created another version awhile back with beans AND lentils and named that Legume My Marinara. SIGH. I still love that name, but I have definite pasta sauce branding issues. Anyway, if you’re looking for a nice hearty vegan bolognese situation, check that one out too! 

Why You’ll Love Red Lentil Pasta Sauce

Why will you love this recipe? Well, because it’s easy, tastes great, and gives you loads of protein in an unexpected place! But you’ve heard enough from me – here are what some of the reviews from readers like you have said:

• “This was amazing! My husband who is a meat eater and usually doesn’t like tomato based sauces, LOVED this! :). Definitely will make it again. Thanks!”
• “Just made this for dinner. Amazing!! As a new vegetarian I highly recommend this dish for people making the transition! Next I want to put it into our meat lasagna recipe.”
• “Made it for dinner tonight… trying to convince my hubby plant based can taste good. This one did!”

Why Use Split Red Lentils?

Split red lentils are one of the most common types of lentils found in grocery stores. They’ve been processed a bit more than other lentils – their seed coat has been removed and they have been split in half.

Split red lentils tend to “break down” and cook faster than their non-split relatives. This makes them excellent candidates for soups and sauces – they thicken without adding loads of texture. They also cook faster than most other types of lentils.

Red lentils are a great protein-rich addition to tomato-based pasta sauces because, unlike some other lentils, they cook down and sort of become one with whatever else you’re cooking them with.

Yes – you can see some in this lentil pasta sauce recipe. But the taste and the texture? Pure mouth-watering pasta sauce goodness.

Red Lentil Pasta Sauce Ingredients

• Olive oil – for sauteing the veggies
• Onions, green peppers, and carrots – for nutrition and flavor!
• Garlic
• Red wine – completely optional. It adds big flavor, but isn’t a requirement.
• Fire-roasted diced tomatoes – I love the smoky flavor fire-roasted tomatoes add, but plain old diced tomatoes are fine too.
• Tomato paste – Adds lots of savory tomato flavor.
• Split red lentils – There are many different kinds of lentils, but for this sauce, I like using split red lentils because they basically melt into – and become one with – the sauce.
• Veggie broth – I like a lower-sodium version so that I can control the salt content.
• Italian seasoning – Either grab a bottle from the store, or make your own homemade Italian seasoning.
• Honey – Trust me on this; it helps to balance the acidity of the tomatoes.
• Parsley – Gotta have fresh herbs! Add some basil, too, if you like.

Variations & Substitutions

• Sometimes I’ll add some bonus veggies like mushrooms or shredded zucchini.
• To make this recipe vegan, just sub an equal amount of vegan granulated sugar for the honey.

Ideas for Serving

We love this red lentil pasta sauce served over whole-wheat spaghetti or rotini, but really, the possibilities are endless.

I can’t wait to try it on some zucchini pasta, ooh or a nice gluten-free brown rice pasta, and it’ll make a perfect dip for breadsticks. I think it would be incredible in lasagna, or spooned over stuffed shells.

How to Freeze Red Lentil Pasta Sauce

This sauce freezes wonderfully, too. Just scoop it in a freezer bag, label and date, and then pull it out when you need it.

Protein-o-rama + pasta sauce. It’s happening.

More Pasta Sauce Recipes

• I also created this thick & hearty Bean & Lentil Vegan Bolognese. Bring on all the legumes!
• Five-Minute Vegan Alfredo Sauce is super easy and so creamy and delicious.
• Romesco Sauce is delicious tossed with pasta!
• No anchovies needed in this umami-rich Vegan Puttanesca Sauce.
• This Dairy-Free Pesto rivals traditional!

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Red Lentil Pasta Sauce Recipe

With a hefty dose of protein in every single serving, this hearty, flavorful lentil pasta sauce makes just about anything a meal. Perfect for making ahead and freezing, too!

Course Main Course

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 165kcal

Author Kare

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion diced
• 1 green bell pepper seeded and diced
• 2 medium carrots peeled and diced [about 1 cup]
• 6 cloves garlic minced
• 1 tablespoon Italian seasoning*
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 28-ounce can whole fire-roasted tomatoes**
• 1 6-ounce can tomato paste
• 2 cups low-sodium vegetable broth
• 1/2 cup red wine optional
• 1 cup red lentils
• 1 tablespoon honey
• 1/2 cup minced fresh parsley
• Pinch crushed red pepper flakes optional; to taste

Instructions

• Heat the olive oil in a large pot over medium heat. Add the onions, green peppers, and carrots, and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper. Cook, stirring, for one more minute.
• Add the tomatoes, tomato paste, vegetable broth, wine (if using), lentils, and honey. Stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low. Simmer sauce for about 25 minutes or until the lentils are tender.
• Stir in parsley and a pinch of crushed red pepper flakes for a bit of heat, if you like. Taste and add additional salt and pepper if desired. Serve as desired (such as over pasta or gluten-free pasta).

Notes

Storage & Freezer Notes

Red Lentil Pasta Sauce keeps refrigerated in an airtight container for 3-4 days, or freeze for up to 3 months. To freeze, simply scoop it in a freezer bag, label and date, and then pull it out when you need it. For reheating, I find it’s easiest to let it thaw in the fridge then pour into a pan over the stove and gently bring to a simmer. If it needs thinning out, add a splash or two of veggie broth or water. I’ve kept this sauce successfully in the freezer for about 6 months.

* Italian Seasoning Substitute

Can substitute 1 teaspoon each dried basil, 1 teaspoon dried oregano, 1/2 teaspoon dried rosemary and 1/2 teaspoon dried thyme.

** Tomato Note

Plain whole canned tomatoes will work fine too – just break them up with a spoon as they’re cooking. 

Vegan Option

Substitute a vegan-friendly granulated sugar for the honey. 

Recipe Revision Notes

4/4/2023: I’ve added an optional pinch of crushed red pepper flakes. It adds a nice little bit of heat for those that love it.

Nutrition

Calories: 165kcal | Carbohydrates: 24g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 381mg | Potassium: 466mg | Fiber: 9g | Sugar: 6g | Vitamin A: 3001IU | Vitamin C: 25mg | Calcium: 59mg | Iron: 3mg

The post Red Lentil Pasta Sauce Recipe appeared first on Kitchen Treaty.

If you follow anyone from Seattle on social media, I’m sure you’ve heard all about the crazy amount of snow we’ve been getting. At our house, we’ve been snowed in for the majority of the past eleven days, and over the last day and a half it dumped probably another foot (!!!) of snow. This amount of snow is almost unheard of around here, and I’d go so far as to say that most of us were wildly unprepared for it.

We’ve been using garden shovels to scoop snow (why have a snow shovel when we only need it once every 10 years?! Oh right, because it would have been really nice to have one for #snowmageddon!) And only yesterday did it finally occur to us that we should knock snow off of flat roofs and other surfaces, drooping tree branches, and our (previously thriving) garden vines.

Meanwhile, our grocery stash is growing a bit slim. I really wanted to come up with a marvelous Valentine’s Day recipe for y’all, and I’ve been working on an amazing, almost-there raspberry sweet roll recipe. But I don’t have it quite right yet and I ran out of the ingredients to continue testing it.

Luckily, I had just enough groceries in the pantry to make and photograph this Creamy Vegan Roasted Red Pepper Pasta, a favorite dinner of late. It used up my last 1/2 of an onion and the basil in the fridge was definitely a little worse for the wear, but I managed to pull it off.

I really didn’t consider this one a Valentine’s Day recipe because instead of being red or pink it’s kind of more of an orange. But if you eat by candlelight and serve it up with some heart-shaped bread or something (is there such a thing? There should be), I think it’ll totally work.

So what do we have here? Pasta of course. I like rotini for this one. One with some nooks and crannies is desirable here because it’ll grab and cradle all of that delicious sauce.

And that sauce, my friends. It’s so deceptively simple. Sauteed onion, oregano, and garlic. A bit of tomato paste. A jar of roasted red peppers. Some cashews for their signature glorious creaminess. Puree until smooth and luscious, aaaand done.

This recipe comes together in about 20 minutes, which in my book makes it a contender for many a future weeknight dinner – not just V-Day.

Even if it’s more orange than red or pink, I love this recipe. And Valentine’s Day is all about love, right? I know, I know … it’s a stretch. Either way, Happy Valentine’s Day, and stay warm out there!

More super-fast pasta recipes

• Ridiculously Creamy Vegan Shells & Cheese totally scratches that comfort-food itch.
• This Creamy Avocado Kale Pesto Pasta is so super fast and tasty!
• Not a dish but rather a sauce, this 5-Minute Garlicky Vegan Alfredo makes a quick and easy sauce for pasta or gnocchi. A fave!

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

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Creamy Vegan Roasted Red Pepper Pasta

Got 20 minutes? Then you’ve got dinner! An impossibly creamy, full-of-flavor sauce coats curly pasta for this awesomely easy pasta dish that’ll please vegans and carnivores alike.

Course Main Course

Cuisine American

Keyword pasta

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 317kcal

Author Kare

Equipment

• High speed blender (like Blendtec or Vitamix)

Ingredients

• 8 ounces rotini pasta or pasta of your choice
• 1 tablespoon olive oil
• 1/2 medium yellow onion, diced about 1 cup diced
• 1 teaspoon dried oregano
• 2 medium cloves garlic minced
• 2 tablespoons tomato paste
• 1/2 cup water
• 1 (15-ounce) jar roasted red peppers, drained
• 1/3 cup raw whole cashews*
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 4-5 fresh basil leaves chiffonaded

Instructions

• Place a large pot of water on the stove to boil. Once boiling, add the pasta. Cook according to package instructions (usually about 8-10 minutes). Drain and set aside.
• While the pasta boils, set a medium saucepan over low heat. When hot, add the olive oil. Add the onion and oregano. Cook, stirring occasionally, until softened and beginning to get translucent, about 8 minutes. Add the garlic and cook, stirring frequently, for one more minute. Add the tomato paste and cook until warmed through. Pour in 1/2 cup water and stir to bring up all of the bits of everything.
• Pour the sautéed onion mixture into the blender. Add drained roasted red peppers, cashews, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Puree until silky smooth, 2-3 minutes. If the sauce is too thick to puree, add a bit more water, a tablespoon at a time.
• Return the pasta to the pot you cooked it in or to the saute pan – whichever is biggest! Place over low heat. Add sauce. Stir gently and cook just until warmed through, 1-2 minutes.
• Taste and add more salt and pepper if desired.
• Sprinkle basil over the top and serve!

Notes

* I find that with my Vitamix, I don’t need to soak my cashews first – they puree completely! If you don’t have a high-speed blender, you may want to soak your cashews in very hot water for 20 minutes before pureeing.

Gluten-Free Option

Use gluten-free pasta. My favorite is brown rice pasta.

Nutrition

Calories: 317kcal | Carbohydrates: 49g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Sodium: 488mg | Potassium: 312mg | Fiber: 3g | Sugar: 4g | Vitamin A: 191IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 2mg

The post Creamy Vegan Roasted Red Pepper Pasta appeared first on Kitchen Treaty.

Table of Contents

• Why You’ll Love This Fresh Tomato Pizza Sauce
• Ingredients
• How to Make Fresh Tomato Pizza Sauce
• Can I Freeze This Pizza Sauce?
• Other Ways to Amp Up Pizza Night

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

Why You’ll Love This Fresh Tomato Pizza Sauce

This easy pizza sauce recipe is the way to go if you have 1) limited time, 2) limited patience, 3) a hangry family, 4) fresh-from-the-garden tomatoes coming out of your ears, and 5) lots more tomatoes on your windowsill that’ll also be ripe in mere days. The pressure!

That’s five good reasons for 5-Minute No-Cook Fresh Tomato Pizza Sauce. Here’s a sixth: It’s delicious!

With just a handful of ingredients and a whir (or stir), you’ll have fresh homemade pizza sauce on hand. To make it super easy and super fast, a high-powered blender is your best bet. I use my beloved Vitamix. However! If you have a smaller blender or even no blender at all, this pizza sauce is still possible, so stick with me.

Ingredients

This pizza sauce from fresh tomatoes has a short list of ingredients, letting the tomatoes shine through.

• Fresh tomatoes – peel on, seeds in is fine. No need to bother removing either.
• Tomato paste – adds some concentrated, savory tomato flavor.
• Oregano – Fresh or dried; either are great.
• Sugar or honey – Just a little. You can leave this out if you prefer, but I find that with the acidity of the fresh tomatoes plus the tomato paste, a bit of sweetener really helps to mellow out the acidity.
• Garlic
• Olive oil – Adds wonderful flavor and adds a little body to your fresh tomato pizza sauce.
• Salt & pepper – To enhance all of the flavors; adjust to your liking.
• Optional: Fresh basil & crushed red pepper flakes – Some fresh basil if you have any and a pinch of crushed red pepper flakes if you like your sauce to have a little heat, but they’re both totally optional.

How to Make Fresh Tomato Pizza Sauce

All you do is throw your ingredients into the pitcher of the blender and puree. Or, if you don’t have a blender, it’s still totally doable – just mince the garlic and chop your tomatoes as fine as you like and then mix in a bowl.

Can I Freeze This Pizza Sauce?

Yes, it freezes very well! Just place it in a freezer bag or zipper container and place it in the freezer. It will keep for up to three months. To thaw, just place it in the fridge for a few hours or overnight, then make your pizzas with it!

You’ll never believe how easy it is to make a fresh tomato pizza sauce that rivals your favorite pizza place. Yes, I still love our low-and-slow cooked pizza sauce recipe, but this new option is kind of a pizza night game-changer for us.

Other Ways to Amp Up Pizza Night

Use this sauce recipe with any of these other homemade pizza ideas!

• If you’re grilling your pizza crust, be sure to try this homemade pizza crust recipe!
• For bite-size pizzas, try your tomato sauce on these pizza pinwheels.
• Try this One-Hour Rosemary Beer Pizza Dough from The Beeroness (so good!)
• Or how about smothering some on this low-carb, gluten-free Zucchini Pizza Crust from Recipe Girl?!
• Bored with plain ol’ pizza? (Is that possible?) How about some pizza nachos or pizza quesadillas?! ::
• For even faster homemade pizzas, how about these super-quick veggie pita pizzas from A Couple Cooks?

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Homemade Fresh Tomato Pizza Sauce

Just 5 minutes to homemade fresh tomato pizza sauce! You’ll be blown away by how easy (and tasty!) it is.

Keyword fresh tomato pizza sauce, no cook pizza sauce, pizza sauce from fresh tomatoes

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 61kcal

Author Kare

Equipment

• Blender

Ingredients

• 1 pound fresh tomatoes 3-4 medium, quartered
• 6 ounces tomato paste 1 small can
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon honey or granulated sugar
• 2 medium cloves garlic minced
• 1/2 teaspoon kosher salt plus more to taste
• 1/8 teaspoon freshly ground black pepper plus more to taste
• 2-3 tablespoons chopped fresh basil optional
• Pinch crushed red pepper flakes optional

Instructions

• Add all ingredients to the pitcher of a blender. Blend until completely pureed. Add additional salt and pepper to taste (I usually go with a full teaspoon salt). Spread on pizza crust; add toppings and bake as desired.
• If you don’t have a blender, chop the fresh tomatoes and finely mince the garlic, then add them along with the other ingredients to a bowl. Stir until combined, taste, and add additional salt and pepper if desired.
• Keeps refrigerated in an airtight container for 2-3 days.

Nutrition

Serving: 1g | Calories: 61kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 199mg | Potassium: 195mg | Fiber: 1g | Sugar: 3g | Vitamin A: 679IU | Vitamin C: 11mg | Calcium: 21mg | Iron: 1mg

The post Pizza Sauce from Fresh Tomatoes (5 Minute Recipe) appeared first on Kitchen Treaty.