Pasta Sauce
Ingredients
1 stalk of celery
1 small – medium onion
1-2 cloves garlic
1 tin of tomatoes or 400g of fresh tomatoes with skin removed
½ – 1 teaspoon of mild chilli powder
1 teaspoon dried basil or a handful of fresh basil chopped
1 teaspoon dried rosemary (optional)
1 dessertspoon of rapeseed oil
Method:
1. Finely chop celery, onion and garlic
2. Heat oil in a saucepan, add in the mix of celery, onion and garlic and cook for 2-3 minutes – stir & adjust heat throughout to stop it from sticking to base of saucepan
3. Add in the tinned tomatoes, chilli powder, basil and rosemary (if using)
4. Bring to the boil and then reduce to a simmer
5. Cover with a lid and leave on a low heat for approximately 1 hour, alternatively you could add it to a slow cooker for 3-4 hours
6. You can use it straight away or allow to cool and it can be frozen for another day (or can be kept in fridge for 2-3 days)
I usually triple this recipe when I’m making it and I get 6 portions of pasta sauce from this (so 2 portions per tin of tomatoes). I freeze each portion in a freezer bag and then defrost when needed.
If the sauce is a little thick you can add a little water. I mix this into chicken and vegetables and serve with pasta & sprinkle with some grated cheese or parmesan
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