Knockout pasta sauce

This recipe is for anyone who (a) has too many tomatoes in the garden, (b) loves the taste of summer in winter, or (c) adores pizza and/or pasta for dinner. So, pretty much everyone then! A few kilos of tomatoes made into pasta sauce now can see you through many a dark winter’s night.

Makes about 5 cups

Ingredients

A splash of olive oil

2 medium onions, roughly chopped

4 cloves garlic, crushed

2-3kg ripe tomatoes, roughly chopped

Small handful fresh herbs – basil, oregano, thyme

Chopped courgette, capsicum and/or celery (optional)

1-2 teaspoons sea salt

½ teaspoon black pepper

Method

1. Heat a splash of olive oil in a large pan, pot or wok. Add all the ingredients and let it simmer for an hour, covered. Uncover, add another splash of olive oil and simmer until thickened (about 30-45 more minutes). If you like a smooth sauce, blend with a stick blender or use a food processor. I blend to a chunky sauce.

2. Transfer to containers or ziplock bags and freeze.

3. When ready to use, thaw, heat, add your favourite pasta shape, and eat!

Nici’s note

I’ve learnt to freeze this in manageable portion sizes rather than large blocks that take ages to defrost.

IMAGES VIA TODD EYRE


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