Fill-your-freezer tomato sauce | Melissa Hemsley
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Fill-your-freezer tomato sauce


Fill-your-freezer tomato sauce





As well as with the usual suspects – pizza and pasta, I love this sauce served with chicken or fish or as a base for a minestrone or bean soup or even drink it as a soup by adding some broth. I make a huge batch once a month or so, freeze in portions and pull it out anytime I want a tomato hit.

I never blitz my sauce smooth as I love texture but you could if you wanted.  Sometimes i start by frying some onions but usually when I make this sauce, I’m thinking about it going with something else so I keep it as simple as possible.


  1. Melt the butter in a medium sauce pan with the garlic for a minute until starting to soften, add the basil stalks, oregano, chilli flakes, sea salt and pepper and the tomatoes, turn up the heat to medium high and let simmer, lid off, for 45 mins or longer until the sauce is thick. Stir occasionally. 

    *If you’re using as a pasta sauce or gnocci sauce keep it looser but the thicker the better for the pizzas so they don’t get soggy.


  • 6 x 400g tins of tomato sauce
  • 12 cloves of garlic, finely chopped
  • 50g basil, stalks finely chopped and leaves torn
  • 3 tbsp dried oregano
  • Pinch of chilli flakes
  • 6 tbsp butter
  • Sea salt and pepper

My Cookbook

  • Spaghetti Squash | Melissa Hemsley
    Posted at 23:00h, 01 December Reply

    […] perfectly as a side drizzled with garlic sage butter and roast chicken or have with your favourite pasta sauce and meatballs like I’ve done here. The recipe for these meatballs is in my new book Eat Happy […]

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