Home-made tomato sauce is a great staple to have up your sleeve; from pizza base to pasta sauce, tomato ketchup, bolognese and vegetable sauce you can always make something. Making your own tomato sauce is far more nutritious than store bought sauces which are packed with sugar, salt, preservatives and a host of other nasties.
2 Tins of peeled tomatoes – chopped
250g Evenly chopped onion (approx. 1 large onion)
2 Large garlic cloves – finely chopped or passed through a garlic press
Olive oil for sweating down your onions
1/2 tsp Smoked paprika
A dash of balsamic vinegar
1 Bay leaf
A pinch of salt and pepper
- Gently heat the olive oil in a saucepan and cook your onions until they start to caramelise (not burn)
- Add your garlic and cook for 30 secs
- Add your tinned tomatoes, bay leaf and paprika and simmer for 20 minutes
- Add a dash of balsamic vinegar and season – don’t forget to remove the bay leaf!
- If you prefer your sauce smoother give it a quick blitz
- Divide into containers suitable for freezing in the portion sizes you require – I recommend a few ice cubes for tomato sauce sized portions and muffin tins for pizza sauce! After your sauce has frozen transfer into tuppaware.
Options: You could add a bit of chilli, hot paprika or any other herb you like. If you have time, slow roast halved baby tomatoes with herbs – delicious!
Tip: Always taste your sauce as you add spices and add them slowly so you don’t accidentally overpower your sauce.
How kids can help
- Your helper will like stirring the onions to ensure they cook evenly – if they are old enough
- Adding the tins of tomatoes
- Occasionally stirring the sauce