Pamela Ballantine shares her own homemade tomato sauce recipe, bursting with nutrients and flavour.
“I always like to keep this sauce in the fridge as it is so versatile and can be used to make pasta sauce or soup!”
- 4 or 5 carrots
- 4 or 5 sticks of celery
- 2 or 3 leeks
- Tomato puree
- Chilli Flakes
- Chicken or vegetable stockpot
- Tin of chopped tomatoes
- Fresh basil leaves
- Spray olive oil
- Heat spray oil in a large pan over medium heat. Add a good squirt of tomato puree and a sprinkling of chilli flakes and cook through for a couple of minutes.
- Scrub or peel the carrots. Chop carrots, leeks and celery and add to pan. Sweat through, adding a dash of water if necessary.
- Add chicken stockpot and dissolve. Add a tin of tomatoes and some water to thin slightly.
- Simmer for about 20 minutes until vegetables have softened. Rip up basil leaves and add to other ingredients.
- Blend with a hand blender to a smoothish consistency.
This should make just over a litre of sauce and can be kept in the fridge for a few days.
If you do not add too much water this sauce can be used as a pasta sauce, or a sauce to add to other dishes eg mince steak, chilli etc. I also use it by browning slices of chicken and/or bacon in a pan and adding the tomato sauce. Heat through until the chicken is cooked. Add a couple of spoonfuls of fat free fromage frais or quark. Serve with pasta or potatoes.
You can also add milk or fat free fromage frais to thin the sauce down to make soup.