Tomato sauce
A good tomato sauce has countless uses. Make a big batch, then use in other dishes throughout the week
 
Makes 8 portions (enough for two meals)
Easily doubled
Preparation and cooking times
Prep 25 minutes
Cook 50 minutes

Ingredients

• 4 tbsp olive oil
• 2 onions, finely chopped
• 2 carrots , finely chopped
• 2 celery sticks, finely chopped
• 2 garlic cloves , crushed
• 2 bay leaves
• 1 tsp sugar
• 4 x 400g/14oz cans chopped tomatoes

Heat the oil in a pan and add the vegetables and bay leaf. Stir in the sugar with some salt. Gently cook for 10-15 minutes until the veg is tender.

Stir in the tomatoes and 150ml water. Simmer very gently for 30 minutes until the sauce has reduced by two-thirds and is very thick. (If you have doubled or tripled the quantities, this may take up to 1 hr.)

Stir occasionally, particularly towards the end of the cooking time, so that the sauce doesn't catch on the bottom. If you like your sauce a little thinner, add a splash of water.

Serve half with pasta and chill or freeze other half in 1-2 batches for later use (see 'Goes well with' for ideas of how to use up your sauce).

Per serving

103 kcalories, protein 3g, carbohydrate 10g, fat 6 g, saturated fat 1g, fibre 3g, sugar 8g, salt 0.29 g

Ends