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Batch-cook tomato sauce recipe

Batch-cook tomato sauce recipe

5 ratings

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

  • 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.

See more Batch-cooking recipes and ideas

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