If you’re in the middle of revising and don’t have time to spend many hours each day slaving over a hot stove, because if you leave your seat in the library for 45 minutes at quarter to 8 in the morning then it’ll get stolen (true story), here’s your answer 🙂
Make up a big batch of this sauce, store in jars [sterilise first by shaking some boiling water about in them – with the lids on], seal when warm, keep in fridge, spread on pizza, add extra veg and serve on pasta, brown some mince and add this and some carrots for making spag-bol, schlop a bit into chicken fajitas… it’s is amazingly versatile.
2 onions
2 cloves garlic
4 tbsp olive oil
2-3 cans tomatoes (either chopped, or shake a knife about in cans of plum tomatoes)
4 tbsp tomato purée
Vegetable stock cube
1 tbsp italian seasoning
Slosh Worchester sauce
Spoonful of mustard
- Chop and fry onions and garlic in olive oil
- Add the rest of the ingredients
- Simmer to reduce (cover with lid, turn heat to low, leave on its own for 30-45 mins, stirring occasionally)
- Blend
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