You can’t go pasta fresh tomato sauce for a handy mealtime solution.
Ingredients
- 1 tablespoon olive oil
- 3 large brown onions, finely chopped
- 4 garlic cloves, crushed
- 4kg tomatoes, peeled, chopped
- 2 tablespoons brown sugar
- 2/3 cup shredded fresh basil leaves
Method
- Step 1Heat oil in a large, heavy-based saucepan over medium heat. Add onion. Cook, stirring, for 5 to 6 minutes or until onion has softened. Add garlic. Cook, stirring, for 2 minutes or until fragrant.
- Step 2Add tomato and sugar. Bring to a simmer. Reduce heat to low. Simmer, stirring occasionally, for 2 hours or until slightly thickened. Remove from heat. Stir in basil and season with salt and pepper. Serve.
- Vegetarian
Notes
Freezer tips: Cool sauce completely. Spoon into airtight containers. Label containers. Freeze for up to 6 months.
To thaw: Thaw in fridge overnight.
To reheat: Spoon into a saucepan over medium-low heat. Cook, stirring occasionally, for 20 minutes or until heated through.
- Author: Kim Coverdale
- Image credit: Jeremy Simons
- Publication: Super Food Ideas
0