This tomato sauce is simple to make (and a great way to sneak in hidden vegetables into a little one’s diet,) and is another great freezable dish. It is the base sauce in the salmon and leek pasta bake but you can no doubt use it with a variety of meals.
1 onion finely chopped
3 cloves of garlic, crushed
1 carrot, finely chopped
2 sticks of celery, finely chopped
230ml of passata
400g of no added salt chopped tomatoes
2 tbs of tomato paste
400ml of vegetable stock (low salt)
splash of balsamic vinegar
1 tablespoon of olive oil
• Heat the olive oil in a large saucepan over a medium heat.
• Add the onions, celery, carrots and garlic and cook for approx 5 mins until softened.
• Add the remaining ingredients, bring to the boil and cover and simmer for approx 1 hour
• Blend until smooth
I have not tried any variations on this recipe yet, but if anyone tries this and tweaks it, make a note of it and let me know!
Rate this recipe:
“…it turned out so tasty. We’ve used it as a pasta sauce for bolognese which we all enjoyed.” – Laura
Let me know what you think by dropping me an email.