Batch-cook tomato sauce recipe
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- Makes 1 batch (approximately 1.8kg in total)
- Takes 50 mins
- 79 calories / serving
- Freezable
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 325kJ 79.0kcal
- Fat
- 4g
- Saturates
- 1g
- Sugars
- 7g
- Salt
- 0.1g
of the Reference intake
Carbohydrate 8.0gProtein 1.6gFibre 3.0g
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Method
- In a large saucepan, heat the olive oil over a medium-high heat. Fry the onions for 5-8 mins until translucent and softened.
- 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.
- 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
