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Batch-cook tomato sauce recipe

Batch-cook tomato sauce recipe

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This versatile tomato sauce has hidden veggies and a touch of heat from Tabasco. 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
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

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 Original Red Hot Pepper Sauce

Perfect with:

TabascoOne drop or three? This store cupboard staple adds heat to your midweek meals Tabasco
One drop or three? This store cupboard staple adds heat to your midweek meals
Shop ingredients
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    325kj
    79kcal
    2%
  • Fat

    4g 5%
  • Saturates

    1g 3%
  • Sugars

    7g 8%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 8g Protein 1.6g Fibre 3g

Method

  1. In a large saucepan, heat the olive oil over a medium-high heat. Fry the onions for 5-8 mins until translucent and softened.

  2. 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.

  3. 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.

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