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Incredibly versatile, this simple vegan sauce can be used as a great pasta sauce, loosened up and be made into a soup or make the a creamy risotto base. What's more, it can be frozen and reused whenever you fancy. See method
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Heat the oil in a large, lidded saucepan over a medium-low heat. Cook the onion for 5 mins, stirring occasionally, until softened. Add the garlic and cook for 3 mins, stirring frequently, until softened and fragrant. Add the tomatoes, breaking them up with a spoon, followed by the squash, rosemary and chilli, if using. Cover, increase the heat to medium and cook for 40 mins until the squash is tender.
Transfer to a food processor, add the vinegar and blend until smooth. Season to taste and whizz again to thoroughly combine.
Freezing and defrosting guidelines
The sauce will keep in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer
Tip: This recipe is great for using in this honeycomb pasta recipe, along with this melted leeks with spinach, basil and ricotta sauce recipe.
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