Nockerel in tomato sauce, you know “no mackerel”. I love puns like that. The original is called “makrell i tomat”.
I don’t know if they have this sandwich spread anywhere but here in Norway, but here it’s on of the most traditional dishes we have. Every non vegan kid is growing up eating this (and it stinks!). I actually love it myself, but since I’m vegan and all, I don’t eat the original, of course. That’s why I was so HAPPY when I managed to make something so similar to makrell i tomat that even non vegans would be surprised! My 10 year old son loves this and eats it almost every day!
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Ingredients:
- 1/2 jar of sundrid tomatoes in oil, chopped (about 100-150 grams)
- 1000-150 grams tomato paste
- 1/2 – 1 can of chickpeas, drained and rinsed
- 1 tsp sugar (we use coconut sugar)
- 1 tsp apple cider vinegar
- 1 tbsp kelp powder or, 1 sheet of nori, crushed to a powder
- Salt, pepper
This is how you do it:
Put sundried tomatoes and tomato paste into a food processor, together with kelp/nori, vinegar, salt and pepper. Run it to a smooth paste. Add some water if it’s too thick. It should be spreadable. Add the chickpeas and pulse until they are chopped up, but not like hummus. It’s supposed to be like small pieces of mackerel-ish.
Do a taste test, does it need more sugar? Salt? Vinegar? Kelp?
Serve this on sandwiches with vegan mayo, it’s delicious! Or use it as a pasta sause, it’s kind of crazy but actually good!
