Italian Tomato Sauce Reserves
If there’s one cupboard staple I hate paying for, it’s pasta sauce.
A basic tomato sauce for pasta is so easy to make but takes a little time to prepare and a while to cook. So rather than cooking some from scratch every time or paying through the nose for the jars, why not make up a big pot of it and freeze it?
This simple yet obvious idea struck me the other day and I just kept thinking ‘why haven’t I thought of this before?’
A big pot of sauce can be frozen in several Tupperware containers and then defrosted for gluten free pizza topping, bolognaise, meatballs, chilli can carne, soup or just a really simple pasta dish for a super quick dinner.
4-5 packets of passata
Sundried tomatoes and their oil
Roasted vegetables – we roasted red peppers then peeled off the skin
Garlic – you can roast in with the peppers
A couple of chillis – fresh or dried and de-seeded
Assorted herbs, such as basil and oregano
Lots of seasoning and a touch of sugar
Chop up your tomatoes, chilli and vegetables and add to a large pan with the rest of the ingredients and cook on a medium heat for around an hour (keep the lid on for the first ½ hour and then remove).
Leave to cool for around 10 minutes and then blend to a smooth pulp in batches.
And you’re done!
This’ll save you hours of cooking time, lots of evil packaging and add a load of flavour to a multitude of meals.