Sunday, January 5, 2014

My Delicious, Super Versatile Tomato Sauce

My delicious and super versatile tomato sauce!


1 x brown onion, finely chopped
2 x large cloves of garlic, very finely chopped
1 x large zucchini, grated
1 x large carrot, grated
1 x tbsp extra virgin olive oil
1 x 400 g tin of crushed tomatoes
15 (about) x salt-reduced kalamata olives
2 x tbsp sun-dried tomato strips in oil, drained and squashed in paper towels to get rid of as much oil as possible
2 x tsp dried basil
1 x tsp dried oregano
1/2 x tsp chicken stock (optional)
Sea salt and cracked pepper to taste


Place the grated carrot, zucchini, onion, garlic and olive oil in a large saucepan and heat, covered, over medium heat.  Cook, stirring occasionally, until the onion and vegetables are cooked through and soft.

Add the tinned tomatoes, olives and semi-dried tomatoes and cook until heated through.

Remove from the heat and use a bar mix to puree the mixture.  Don't puree it too much, you still want it to have some texture.  If you don't have a bar mix you can put it into a food processor or just use it as is.

Put the mixture in the saucepan back on the stove and add the basil, oregano, stock, salt and pepper to taste.

Use the sauce however you desire!


This sauce is SUPER versatile.  Tonight I added a tin of drained brown lentils and made a lentil, mountain bread and ricotta lasagne.  

Other ideas include:  Using the sauce as a base for a bolognaise sauce.  Simply cook the mince and then stir in the sauce!

You can use the sauce as a topping for chicken breast with some parmesan cheese - as in a parmigiana. 

It can be used as a pizza sauce… Or, um, anything else you like and it is DELICIOUS!

The best thing about this sauce (and many others) is that the flavours develop over time, so if you make it the day before, it will be even more delicious!

A good tip is to make a lot at once, pop it into containers in the freezer and then you can just grab some out when you need it!


xx Bec

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