I make this rich tomato sauce recipe once or twice a month to stock up my freezer. It is a huge bonus, once it’s done, when Sandy or I are short of time for cooking dinner, because it brings a quick and easy depth of flavour to any dish where you’d usually use a tin of tomatoes or some passata. It has extra nutritional value too, which is always a good thing in my house, where for some people, vegetables are a source of fear and loathing.
We store the finished sauce in 500ml plastic clip-top containers, which is just the right amount for a meal of spicy sausage stew, or to add to a lovely veggie chilli or curry, as a base for a rich ragu sauce for pasta or the main ingredient in minestrone or tomato (of course!) soup.
Rich Tomato Sauce for the Freezer
- 1 medium onion
- 2 medium carrots
- 2 sticks of celery
- 1-2 cloves of garlic
- 4 cans chopped tomatoes
- 1 bottle passata
- 500ml chicken stock (optional)
- Chop the onion, carrots and celery. Sautee gently in olive oil for 10 minutes until softened but not coloured.
- Chop the garlic finely and add to the veggies in the pan, fry for a couple of minutes.
- Add the tomatoes and passata and the stock. If you aren’t using the stock, you don’t need to add any extra liquid, just simmer it for a slightly shorter period.
- Bring the mixture to the boil, then turn down the heat to low and simmer for around 90 minutes, until you have a rich thick sauce. Stir now and again to stop the mixture sticking to the bottom of the pan.
- Blend with a stick blender or in batches in a jug blender. Cool in the fridge, and then freeze for future use.
Can’t get much simpler than that! Hope you find it useful.