Tomato Pasta Sauce

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

  1. Chop and fry onions and garlic in olive oil
  2. Add the rest of the ingredients
  3. Simmer to reduce (cover with lid, turn heat to low, leave on its own for 30-45 mins, stirring occasionally)
  4. Blend

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