This tomato and herb sauce is made usually once a week in my house, it’s quick, can be frozen, nutritional and definitely slimming world friendly. I usually serve it with wholewheat spaghetti, occasionally I’ll have with rice, or even just vegetables. It can also be used in lasagne, and I use a similar base when making bean chilli.
Tomato and Herb Sauce
- Spray Oil
- 2 Garlic Cloves, Chopped finely
- 1 Onion, Chopped
- 8-10 Mushrooms, Sliced
- 1 Carrot, Chopped
- 1 Stalk of Celery, Chopped
- Tomato puree
- 1 Box of Chopped Tomatoes (or a tin)
- Vegetable Stock, around 1/2 litre
- Italian Mixed Herbs
- Salt and Pepper
Sautee the garlic and onion in a pot with spray oil for a few minutes. Add mushrooms and continue cooking for another few minutes. Add celery and carrot and cook for another 2 minutes.
Add the tomato puree and herbs. I don’t measure the herbs, just a generous sprinkle of the basil and mixed Italian herbs (basil, oregano, thyme and parsley). I season with salt and pepper.
Add the chopped tomatoes and stock. This will make quite a liquidy sauce. This needs reduced and will take around 30 – 40 minutes to get to a thickness that is suitable. The longer you cook the sauce the richer it gets, 30 – 40 minutes at a simmer is usually about right, but taste it often to be sure.
Finally, right at the end I may use the hand blender to blend it up a little. My daughter can be fussy about vegetables in sauce, so if I blend it up she can’t see them. If it’s just for myself though I often won’t bother.
Syn free, delicious, packed full of vegetables, it’s a great sauce. I hate jarred sauces now, they taste way too salty for me, but with this being so easy to make I really don’t mind. Plus, it costs about £1.50 for four portions. Cheap as anything.