Tomato sauce for spaghetti & meatballs and any pasta dish.
A rustic style sauce made with lots of vine tomatoes, courgettes, and of course onions & garlic. It's a bulk sauce to be portioned up and frozen for later use.
Ingredients
- 5 kg vine tomatoes
- 2 whole bulbs garlic
- 1 kg yellow onions 2 large
- 500 g courgettes optional item
- 4 whole onion stock cubes
- 100 g of basil you could easily put 200g in though.
- 2 tbsps Herbes de provence
- 50 g Olive oil you may need a little extra.
- 2 tbsps Balsamic vinegar
- 2 tbsps Soya sauce
- 200 g tomato puree
- 1 jar jar sundried tomato paste
- 1 tbsp Veg stock
Instructions
- Sautee the tomatoes in 1.25kg lots in Actifry or a wok with the herbs de provence for around 20mins per lot.
- Fry the onions and garlic in a wok until quite tender.
- Cut the courgettes into narrow short strips sauté in the Actifry for 15 minutes.
- Add the tomatoes into a large pan and roughly mash to break up the lumps – but not too much as you don’t wasn’t tomato ketchup!
- Then add all the rest in together – with stock and other ingredients and cook off in the oven. 150°C for around 45 minutes.
- portion into 250g lots in take-away containers for the freezer.
Tried this recipe?Let us know how it was!