Nut Loaf with Tomato Sauce

1 Tbsp vegetable oil
1 medium brown onion, chopped
1 medium green (or red or yellow) capsicum, chopped
1 medium tomato, chopped
1 cup unsalted roasted cashews
1 cup blanched almonds
1 medium carrot, grated
1 cup cooked brown rice
3/4 cup grated cheddar cheese
1 egg, beaten lightly
Lightly oil 14cm x 21 cm loaf pan; line base with greaseproof paper
Heat oil in small pan; cook onion, capsicum and tomato, stirring, over low heat about 4 minutes or until capsicum is tender. Cool.
Blend or process cashews and almonds until finely chopped. Combine onion mixture, nuts, carrot, rice cheese and egg in large bowl; mix well.
Press mixture evely into prepared pan; bake, u ncovered in moderate oven about 40 minutes or until lightly browned. Serve with tomato sauce.
Tomato Sauce
1 T vegetable oil
6 medium tomatoes chopped
1/4 cup water
Heat oil in medium pan, cook tomato, stirring, over low heat 10 minutes. Blend or process tomato and water until smooth. Strain over medium pan; reheat before serving.

Trish O'Brien