Tomato-based Pasta Sauce
I make a large batch of this and freeze half in a ziplock bag. This would make enough to serve 10 people and takes minutes to make. It's cheaper and much healthier than bottled sauces which often have scarily long shelf lives and are full of sugar.

Ingredients:

1 large onion, sliced

2 cloves garlic, minced

1 tbsp olive oil + 1 tbsp for later

2 tins chopped tomatoes (800g)

1 courgette, diced

2 carrots, diced

1 leek, sliced

2 cubes frozen spinach

1/2 tablespoon dried Italian herbs

pinch caster sugar

3 tbsp cream cheese (optional)

3 tbsp grated cheddar (optional)

S&P

Method:

  • Heat 1 tbsp oil in a saucepan.

  • Add the onions & garlic with a pinch of salt and stir for a few mins. Don't let the garlic burn.

  • Add the rest of the vegetables and stir.

  • Add the tinned tomatoes. Then fill the 2 empty tins with water and add to the sauce.

  • Add a pinch of sugar and the dried herbs. Bring to the boil and season with salt and pepper.

  • Boil until the vegetables are reasonably soft. 

  • Turn off the heat and blitz with a stick blender until smooth.

  • Add the cream cheese and grated cheese now if you are adding. 

  • Bring back to the boil and add the other tablespoon of olive oil. Stir, taste and season more if necessary.

  • Use half and freeze the rest for another time.

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