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Batch-cook tomato sauce recipe
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This versatile tomato sauce has hidden veggies and a touch of heat. Make a batch and keep in the freezer for midweek pastas, pizzas and stews. See method
Ingredients
- 3 tbsp olive oil
- 2 onions, finely chopped
- 3 garlic cloves, crushed
- 3 celery sticks, finely chopped
- 3 medium carrots, scrubbed and grated on the medium side of the grater
- 1 x 480g jar roasted red peppers, drained and finely chopped
- 1 medium courgette (250g), grated on the medium side of the grater
- 2 x 400g tins chopped tomatoes
- a few drops of Tabasco
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead
Each serving contains
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Energy
325kj
79kcal
2%
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Fat
4g
5%
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Saturates
1g
3%
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Sugars
7g
8%
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Salt
0.1g
1%
of the reference intake
Carbohydrate 8g
Protein 1.6g
Fibre 3g
Method
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In a large saucepan, heat the olive oil over a medium-high heat. Fry the onions for 5-8 mins until translucent and softened.
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Stir in the garlic, celery and carrots, and cook for another 5 mins. Add the red peppers and courgette, then the tinned tomatoes and bring to a simmer. Cover and cook, stirring occasionally, for 20 mins until thickened. Stir in the Tabasco to taste. Whizz to make a smooth sauce, if you like.
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Allow the sauce to cool before freezing for up to 3 months or placing in the fridge for 3 days, or continue with the sauce recipe of your choice.
Tip: One batch of sauce is enough to make these three quick and easy weeknight dinners: spicy sausage and hot honey pizza, chicken arrabbiata pasta and vegetarian black bean chilli.
See more Batch-cooking recipes and ideas