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Tomato and pesto sauce with black olives.

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Introduction

Tomato and pesto sauce with black olives Ingredients. 15ml / 1 tbsp olive oil 1 onion 1 garlic clove 400g / 14oz canned chopped tomatoes 50g / 2oz black olives 30ml / 2tbsp green pesto Pinch of salt Ground black pepper Pinch of mixed herbs Recipe 1.gently fry the onion and garlic in the olive oil for five minutes to soften. ...read more.

Middle

Short white penne tubes, coated in a lumpy unattractive brown coloured sauce. The sauce was a murky brown, and lumpy looking, with whole black olives in. the olives were warm and fragrant tasting. The sauce had an undetectable bland flavour. Does this product fit the brief and the specification? In theory, yes, this product did fit the brief of developing a cook chill product for people with celiac disease. ...read more.

Conclusion

I would use a plain pesto, or a red pesto and include Parmesan cheese, and chop a few fresh tomatoes into the sauce instead of using the canned tomatoes. I would also chop up the olives into smaller pieces so that the sauce looked more appealing to the eye of the consumer. What problems occurred whilst making this product? The only real problem I came across was that the mixture of the green pesto and the red tomatoes turned into an unattractive brown colour. ...read more.

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