Nut loaf with tomato sauce | Women's Weekly Food

Ingredients

• 1 tablespoon vegetable oil
• 1 medium_piece (150g), brown onion , chopped finely
• 1 medium_piece green capsicum, chopped finely
• 1 medium_piece (190g) tomato, chopped finely
• 1 cup (150g) unsalted roasted cashews
• 1 cup (160g) blanched almonds
• 1 medium_piece (120g) carrot, grated
• 1 cup cooked brown rice
• 3/4 cup (90g) grated cheddar cheese
• 1 egg, beaten lightly
• 6 medium_piece (1.2kg) tomatoes, chopped finely
• 1/4 cup (60ml) water