Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Italian Tomato and Vegetable Pasta Sauce with Caramelized Banana Reduction
A unique Italian-inspired sauce combining fresh tomatoes, yellow bell peppers, and carrots with a sweet caramelized banana reduction and tangy mustard notes. The sauce is finished with creamy yogurt and butter for a rich, complex flavor profile that works beautifully over pasta or as a base for Italian dishes.
55 min
Medium
4 servings
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Taste Profile
Sweet6/10
Salty3/10
Sour6/10
Umami5/10
Spicy2/10
🥄 Texture
Mostly a soft, slightly chunky sauce with tender diced carrots and bell pepper and broken-down tomatoes creating body. The dairy (milk and yogurt) and butter give a creamy, silky mouthfeel while the caramelized banana pieces add occasional soft, jammy pockets.
👃 Aroma
A warm, savory-tomato base with buttery caramel notes from the banana and Coca-Cola reduction. Hints of mustard and salsa add a tangy, slightly peppery top note over the sweet caramel and bright tomato aroma.
🍷 Pairs Well With
Crisp Sauvignon Blanc or a light-bodied Italian red like Chianti; for a non-alcoholic option, sparkling water with a lemon twist to cut the sweetness and refresh the palate.
🥗 Side Dishes
Crusty garlic bread or toasted baguette, a bright green salad with vinaigrette, and optionally a sprinkle of grated Parmesan or a side of roasted vegetables or polenta to soak up the sauce.
Ingredients(11 items)
- 13 large tomatoes (diced)
- 21 yellow bell pepper (diced)
- 32 medium carrots (diced into small pieces)
- 41 ripe banana (sliced)
- 53 tablespoons butter
- 61/2 cup milk
- 71/4 cup yogurt
- 81 tablespoon mustard
- 92 tablespoons salsa
- 101/4 cup Coca-Cola
- 11Salt and pepper to taste
Nutrition Information(per serving)
185
Calories
3.2g
Protein
22.8g
Carbs
9.5g
Fat
Instructions
- 1
Melt 2 tablespoons of butter in a large saucepan over medium heat.
- 2
Add the diced carrots and yellow bell pepper. Sauté for 5-7 minutes until they begin to soften.
- 3
Add the diced tomatoes to the pan and stir well. Cook for 8-10 minutes, allowing the tomatoes to break down and release their juices.
- 4
In a separate small pan, melt the remaining 1 tablespoon of butter over medium-high heat. Add the banana slices and cook for 3-4 minutes until caramelized and golden brown.
- 5
Pour the Coca-Cola into the banana pan to deglaze, scraping up any browned bits. Let it reduce by half, about 2-3 minutes.
- 6
Add the caramelized banana mixture to the main sauce pan and stir to combine.
- 7
Stir in the mustard and salsa, mixing well. Cook for another 2 minutes.
- 8
Reduce heat to low and slowly whisk in the milk and yogurt until fully incorporated and smooth.
- 9
Simmer gently for 5 minutes, stirring occasionally. Do not boil.
- 10
Season with salt and pepper to taste. Serve warm over pasta or as desired.
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