Tomato sauce


This is a great recipe which can be used for all sorts of different meals like spaghetti bolognese, lasagna or can be used as a stir in sauce. It’s also great to freeze in batches to defrost when you need to


  • Olive Oil
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 4 x 500g cartons of tomato passata
  • 1 litre of water
  • 2 tbsp dried basil
  • Pinch of salt


  1. Take a large saucepan and add enough oil to cover the base.
  2. Heat gently and add the onions. Fry until soft.
  3. Add the garlic and continue to fry until the garlic is soft too.
  4. Add the passata and then fill 2 of the cartons with water and pour into the pan.
  5. Bring to the boil adding the salt and basil.
  6. When the sauce has come to the boil, reduce the heat to low (gas mark 1 or 2) and leave to simmer for at least 3 hours (the longer you can leave it, the better it will be). Once cooked, you can batch the sauce in containers and it will keep in the freezer for 3 months.

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