The secret to this delicious and healthy topper: walnuts, cooked to bring out their deep, rich, hearty flavour. Serve over veggie noodles, pasta, polenta, or toasted bread. And be generous with the grated parmesan.
POWER FOOD Walnuts are packed with heart-healthy fats, protein, and antioxidants.
START TO FINISH: 3 HOURS (INCLUDES 2 HOURS OF SIMMERING)
> 1 cup onions, very ﬁnely chopped
> 1 cup celery, very ﬁnely chopped
> 1 cup carrots, very ﬁnely chopped
> Extra-virgin olive oil
> Kosher salt and freshly ground black pepper
> ½ tsp dried oregano
> 1 large garlic clove, minced
> 1½ cups ﬁnely chopped walnuts
> 1 cup fresh basil, ﬁnely chopped
> 1 400g can diced tomatoes, drained, juice reserved
> ¼ cup dry red wine
> ¼ cup canned coconut milk
1. Put onions, celery, and carrots in a small saucepan. Add enough oil to just cover the vegetables and a big pinch of salt. Bring to a boil over high heat, then simmer, stirring occasionally, until the vegetables are golden and tender, about 10 minutes. When the oil stops bubbling, carefully pour through a ﬁne-mesh sieve set over a bowl. Reserve the vegetables and oil separately.
2. Heat 2 tablespoons of the reserved oil in a large Dutch oven over medium heat. Add the oregano and garlic, and cook, stirring, just until garlic sizzles, about 30 seconds. Add the walnuts and cook, stirring, until evenly toasted, about 5 minutes. Add the reserved vegetables and half the basil. Stir well, then add the tomatoes. Season generously with salt and pepper. Bring to a boil over high heat, then stir well; reduce the heat to low and simmer, stirring occasionally, until the tomatoes are dark red, about 20 minutes.
3. Add the wine and reserved tomato juice; stir well. Simmer for 2 hours, stirring occasionally.
4. Stir in the coconut milk, then season to taste with salt. Simmer for 20 minutes.
5. Stir in the remaining basil and season to taste with salt.
PHOTO DANNY KIM
FOOD STYLING JAMIE KIMM
PROP STYLING SARAH SMART