Our favourite tomato sauce is batch cooking brilliance. It has almost become a Friday night tradition in our household when we are too tired to cook and want a delicious healthy meal. So much better than a takeaway.Fibro Food Fairy
I have rated this recipe as both 1 spoon and 3 spoons. The reason for this is that although it takes a little time to prepare initially it can then be frozen and defrosted on the day. It’s perfect for when you have no energy and zero spoons.
The sauce can be left thick and chunky, romesco style and used as an accompaniment to meat, fish or a plant based protein or blended to create a smooth sauce for pasta.
We simply pour over organic meatballs and pop in the oven for 25-30 minutes, then serve it with gluten free pasta or courgette noodles. As its packed full of vegetables it is a great option for vegans or vegetarians.
Free From Information
- Dairy free
- Egg free
- Gluten free
- Nut free
- Refined sugar free
- Soya free
Love, love, love this recipe!!!Fibro Food Fairy
Our favourite tomato sauce
A super healthy sauce, packed full of veggies, without compromising on flavour!
- 2 tablespoons organic olive oil
- 1 medium onion, chopped or 150g of frozen chopped onion
- 1 red bell pepper, chopped
- 1 large carrot, grated
- 1 medium courgette, finely chopped
- 4 garlic cloves, crushed or 3-4 teaspoons garlic purée
- x3 400g tinned chopped tomatoes
- 2 tablespoons tomato purée
- 1 tablespoon of unrefined coconut sugar or unrefined brown sugar
- 1½ teaspoons dried oregano
- Salt and pepper
Warm the olive oil in a large heatproof casserole pot, on a medium heat. Sweat the onions and carrots for 5 minutes to soften but not colour them.
Add the chopped red pepper and continue to cook for another 5 minutes, stirring continuously to prevent them from sticking. Add the garlic, stir to combine and continue to cook for another 2 minutes before adding the courgettes. Continue to cook for another 3 minutes.
Add the tomatoes, tomato purée, sugar and herbs. Season generously with salt and pepper. Bring up to the boil and then reduce to a medium heat. Let it simmer away gently for 10 minutes, stirring occasionally.
At this point you can either store and freeze batches of the sauce as a chunky vegetable ragout or, using a stick blender, blitz to produce a smooth sauce.
FIBRO FOOD FAIRY TIP: If possible use a food processor to prepare the vegetables. FIBRO FOOD FAIRY TIP: You will need four large clean, sterilised empty jam jars/sauce jars or Tupperware containers. These can be sterilised in the dishwasher. FIBRO FOOD FAIRY TIP: I have rated this recipe as 1 spoon and 3 spoons. The reason for this is that although it takes a little time to prepare initially it can then be frozen and defrosted on the day. It’s perfect for when you have no energy.