Tomato sauce (I’m talking about sauce, not ketchup here) is really cheap and easy to make and there are lots of ways to do it. I make it in bulk to freeze in portions (as pictured) in the following way:
Ingredients (I use organic ones whenever possible):
A medium sized onion
A medium sized clove of garlic
150g to 300g tomato puree (depending on my mood!)
1 dessert spoonful of yeast extract
Herbs to taste e.g. thyme, rosemary, oregano, lemon balm, bay leaves (could have a mix or just choose one flavour)
- Fry a medium sized chopped up onion and a clove of garlic in a saucepan with a little butter or cold pressed extra virgin olive oil for around 5 to 10 minutes. You could also avoid fat and just use water.
- Add the passata, tomato puree, herbs and yeast extract to the saucepan and stir.
- Season with pepper to taste (the yeast extract adds saltiness).
- Cook the sauce for around 10 minutes.
- Once cooked use immediately or allow to cool and pour into containers for freezing.
If you forget to take it out the freezer in time for when you need it, the sauce can be defrosted on a low heat in a saucepan and the second cooking will make it taste even better! I usually use this sauce on pasta and rice and recently in lasagna
You can of course tweak this sauce before freezing or afterwards by adding vegetables and/ or spices of your choice.
I always freeze my food in plastic take away style containers which I reuse until they break. If anyone has any suggestions for more eco-friendly storage containers I would love to hear about them!
Note: Herbs can be expensive if you buy them from the shops, but are cheap and easy to grow if you have a little outside space or even if you don’t – I highly recommend giving it a go!
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This has been shared at Waste Not Want Not Wednesday, Penny Pinching Party, Healthy 2 Day Wednesdays and Homemaking Link-Up.