How to make your own pasta sauce with fresh tomatoes


If you’re here, I’m guessing you’re buying jarred pasta sauce but want to make it.

There are so many pro’s of buying jarred pasta sauce. The first one, obviously, it’s so much easier and quicker. They’re great to have in the pantry for quick meals in a flash. I can’t deny that.

My tip for buying pasta sauce is to look at the ingredients. What oils are they using? Oils like sunflower, canola and vegetable are highly processed and rancid before they leave the manufacturing plant. There’s also a heap of extra salt or preservative used to make the jar shelf stable.

So if you’re going to avoid all of that, you’ll wind up with a brand that costs a fair chunk of $$$. Maybe $8 or more. And you could easily make 2L of the stuff. Which is what I recommend you build up to doing.

Home cooking is a wonderful like skill and necessary part of being a human – especially if you’re a mum – in my eyes it’s non-negotiable. But in reality, in the beginning when you’re honing this skill it can be hard to find your rhythm and TIME.

This is where BATCHING or MEAL PREPPING comes into the scenario. Why make one portion of pasta sauce when you can make 6 and freeze?

Portion out your sauces into jars or snap lock bags and freeze for when you need them. This is smart, thrifty kitchen planning and what I’m all about in my kitchen.

 

How to make tomato sauce

Ingredients

  • 1 onion, chopped

  • 5 cloves garlic, chopped

  • 1 tablespoon extra virgin olive oil

  • 800g fresh tomatoes, chopped

  • 1 tablespoon dried herbs

  • Salt

  • Pepper

 

Method

  • In a pot on medium heat, sautee onions with a little salt for around 10 minutes.

  • Add garlic and cook for 1 minute.

  • Add remaining ingredients. Bring to boil and reduce to simmer.

  • Cook sauce for 10 minutes with lid on. Then for another 10 minutes with the lid half on – to reduce liquid. Cook sauce for as long as you like, around 30 minutes things get magical.

  • Store in an airtight container in fridge for around 1 week. Or freeze for up to 3 months.

 

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Hey I'm Lou

Hey, I’m Lou

Lover of crispy bacon, homemade popcorn and Mama to BJ.  My mission: to empower you to cook simple meals, so you can nourish your family – even when you’re busy AF because you (and they) are worth it. 

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