Red sauce you can use for pasta, pizza, dips and more, highly versatile and really very yummy and here’s why … when you make pasta sauce from scratch, you have control over the quality of ingredients you use. You can choose fresh, local produce, ensuring that your sauce is free from additives, preservatives, and artificial flavours. It allows you to customise the taste to your family’s preferences, and gives you the freedom to control the amount of salt, sugar (this recipes does not have any), and oil used in the recipe, making it a healthier option compared to many store-bought sauces that may contain high levels of sodium, added sugars, and unhealthy fats. Making your own sauce will also be much more cost-effective in the long run, especially if you buy ingredients in bulk or grow your own herbs. I like to make double or triple this recipe to make a large batch of sauce and freeze it for later use, saving both time and money.
6 – 8 SERVINGS
Ingredients
- 4 garlic cloves
- herbs of choice
- olive oil – for cooking
- 1 medium yellow onion
- 4 small red onions
- 2 red peppers
- handful of spinach
- 1 non msg veg. stock cube
- salt + pepper, to taste
- 2 cans chopped tomatoes
EQUIPMENT – MEDIUM SIZED PAN + ELECTRIC or HAND BLENDER
Instructions
- Wash all produce thoroughly + cut up roughly.
- Warm a little olive oil in pan.
- Add all veggies to pan (except spinach) + mix.
- Cook until veggies become tender.
- Add in herbs, tinned tomatoes, stock cube and s+p.
- Stir, place lid on pan and allow to simmer for 20-25 mins.
- Leave to stand. When cooled, blend until smooth.
- Store in an airtight container. Keep refrigerated for up to 5 days. This recipe also freezes well.