18 Sep 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.
- 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