Rich pasta sauce – low sugar, salt and no preservatives

Rich tomato pasta sauce

Tomato pasta sauce is worth the effort but cook in batches so you always have some handy. Cooked tomatoes are the best ways of increasing your lycopene intake which has great benefits for both men and women
Prep Time 40 mins
Total Time 40 mins
Course Main Course
Cuisine Italian

Equipment

  • Thermomix TM6
  • Food processor
  • Knives
  • Chopping board
  • Large saucepans
  • Wooden spoon
  • Funnel
  • Hand blender
  • Spoons. Large and small ( use bamboo or silicon rather than metal if possible
  • Sterilised jars or freezer soup bags (Lakeland have good selection)

Ingredients
  

  • 120 g red onions
  • 2 garlic cloves or a spoon of garlic paste
  • 50 g sunflower oil
  • 1000 g 800 g (2 cans of crushed tomatoes) or 1000g fresh tomatoes halved
  • 1 Tomato vine
  • 1/2 tsp balsamic vinegar
  • 1 Bay leaf
  • 1/2 tsp sugar – preferably brown
  • 1/2 tsp salt, adjust to taste.
  • 5-10 fresh basil leaves (or dried basil)
  • 1/2 tsp dried oregano
  • 1 Swig of olive oil (to seal the sauce)
  • 1 chilli (if you are brave)

Instructions
 

Instructions using food processor:

  • Chop onion & garlic in half and blitz in food processor or chop roughly by hand.
  • Add sunflower oil to pan and heat until gently on a medium heat..
  • Throw in the onions & garlic and gently cook till translucent and the strong flavour and smell has gone from the onions (about 5 mins – stir occasionally to prevent sticking.You can also cover with the paper which wrapped your butter to retain the moisture in as they sweat) oalternatively keep the lid on the pot to keep moisture in
  • Roughly chop the tomatoes or whizz in a food processor. (If using canned tomatoes I would just throw them in as they are already soft)
  • Add to pan along and cook gently for 5 mins.
  • Add bay leaf and tomato vine.
    Occasionally stirring to prevent sticking. ( You are trying to reduce and thicken)
  • Gently ‘melt’ theingredients – its better to be slow than burn it.
    Takes about 20 - 40 mins as the ingredients reduce and sauce thickens.
  • Meanwhile, prepare the jars by putting in the oven @170 for 15 mins or boil them to sterilise
  • Add sugar, salt, basil, oregano & balsamic vinegar (start small and taste to get the balance you prefer, I putless in as you can always add more)
    Stir and cook for 5 mins   
  • Remove bay leaf and tomato vine
  • If you want a smoother sauce use either a hand blender or food processor (be careful of hot sauce)
    ·        Serve with pasta or decant into sterilized jar using funnel but don’t fill to the top because you want to pour olive oil over sauce to seal in the sauce. Then close jars tightly, cover with water & boil them for 5 mins to make sure sealed.
    ·        Or put filled jars in oven and cook for 10 mins at 180'.
  • If you are freezing, squeeze the sauce till nearly all air out of bag and seal, lakeland soup bags are great for freezing. Then put in freezer (Use within 3 months)
    If you store them in the fridge then use within 2 weeks.
    You can also add chunky celery & carrots when you add the tomatoes which will become soft:
    If you are brave add chili

Instructions if you have a Thermomix.

  • Place onions, garlic cloves and sunflower oil in mixing bowl. Chop 5 sec/speed 5, then sauté 7 min/120°C/speed 1.
    Add tomatoes, bayleaf, balsamic vinegar, tomato vine, oregano, sugar, salt, and basil.Cook 20 min/100°C/speed 2.
    Pick out bay leaf and tomato vine.  Serve hot with pasta or as a sauce for vegetables.

Video

Keyword tomato, Vegan

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Rich tomato pasta sauce

Tomato pasta sauce is worth the effort but cook in batches so you always have some handy. Cooked tomatoes are the best ways of increasing your lycopene intake which has great benefits for both men and women
Prep Time 40 mins
Total Time 40 mins
Course Main Course
Cuisine Italian

Equipment

  • Thermomix TM6
  • Food processor
  • Knives
  • Chopping board
  • Large saucepans
  • Wooden spoon
  • Funnel
  • Hand blender
  • Spoons. Large and small ( use bamboo or silicon rather than metal if possible
  • Sterilised jars or freezer soup bags (Lakeland have good selection)

Ingredients
  

  • 120 g red onions
  • 2 garlic cloves or a spoon of garlic paste
  • 50 g sunflower oil
  • 1000 g 800 g (2 cans of crushed tomatoes) or 1000g fresh tomatoes halved
  • 1 Tomato vine
  • 1/2 tsp balsamic vinegar
  • 1 Bay leaf
  • 1/2 tsp sugar – preferably brown
  • 1/2 tsp salt, adjust to taste.
  • 5-10 fresh basil leaves (or dried basil)
  • 1/2 tsp dried oregano
  • 1 Swig of olive oil (to seal the sauce)
  • 1 chilli (if you are brave)

Instructions
 

Instructions using food processor:

  • Chop onion & garlic in half and blitz in food processor or chop roughly by hand.
  • Add sunflower oil to pan and heat until gently on a medium heat..
  • Throw in the onions & garlic and gently cook till translucent and the strong flavour and smell has gone from the onions (about 5 mins – stir occasionally to prevent sticking.You can also cover with the paper which wrapped your butter to retain the moisture in as they sweat) oalternatively keep the lid on the pot to keep moisture in
  • Roughly chop the tomatoes or whizz in a food processor. (If using canned tomatoes I would just throw them in as they are already soft)
  • Add to pan along and cook gently for 5 mins.
  • Add bay leaf and tomato vine.
    Occasionally stirring to prevent sticking. ( You are trying to reduce and thicken)
  • Gently ‘melt’ theingredients – its better to be slow than burn it.
    Takes about 20 - 40 mins as the ingredients reduce and sauce thickens.
  • Meanwhile, prepare the jars by putting in the oven @170 for 15 mins or boil them to sterilise
  • Add sugar, salt, basil, oregano & balsamic vinegar (start small and taste to get the balance you prefer, I putless in as you can always add more)
    Stir and cook for 5 mins   
  • Remove bay leaf and tomato vine
  • If you want a smoother sauce use either a hand blender or food processor (be careful of hot sauce)
    ·        Serve with pasta or decant into sterilized jar using funnel but don’t fill to the top because you want to pour olive oil over sauce to seal in the sauce. Then close jars tightly, cover with water & boil them for 5 mins to make sure sealed.
    ·        Or put filled jars in oven and cook for 10 mins at 180'.
  • If you are freezing, squeeze the sauce till nearly all air out of bag and seal, lakeland soup bags are great for freezing. Then put in freezer (Use within 3 months)
    If you store them in the fridge then use within 2 weeks.
    You can also add chunky celery & carrots when you add the tomatoes which will become soft:
    If you are brave add chili

Instructions if you have a Thermomix.

  • Place onions, garlic cloves and sunflower oil in mixing bowl. Chop 5 sec/speed 5, then sauté 7 min/120°C/speed 1.
    Add tomatoes, bayleaf, balsamic vinegar, tomato vine, oregano, sugar, salt, and basil.Cook 20 min/100°C/speed 2.
    Pick out bay leaf and tomato vine.  Serve hot with pasta or as a sauce for vegetables.

Video

Keyword tomato, Vegan

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