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Batch-cook tomato sauce recipe

1 rating

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
Healthy
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:

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

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