TOMATO BASED SAUCES RECIPES

Steps:

• 1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
  2. Peel, trim and roughly chop the vegetables. Peel and slice the garlic.
  3. Place a pan large enough to hold all the ingredients on a medium heat with the olive oil.
  4. Add the garlic, fry for 1 minute, then add all the prepped veg. Cook with a lid on for 30 minutes, or until the vegetables are softened and lightly coloured, stirring regularly.
  5. Add the tomatoes, breaking them up with a wooden spoon – remember to note the liquid level in the pan.
  6. Pour in 200ml of water and give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes or until reduced – the liquid should return to the same level as in step 5.
  7. Remove from the heat and whiz with a stick blender until completely smooth. Season to taste.

Steps:

• Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft. Add the garlic and tomato purée. Cook for a few minutes then add the chopped tomatoes and oregano. Season generously and simmer for 20 mins, then allow to cool.
• Store in sterilised jars in the fridge for up to 1 week, or transfer to a container and freeze for up to 2 months.