Roasted Tomato Freezer Sauce
This deliciously rich sauce is perfect for freezing in small batches for emergency mid-week dinners.
Servings: 16 servings
- 1 kg tomatoes roughly chopped
- 1 large onion peeled and roughly chopped
- 2 carrots peeled and roughly chopped
- 2 red peppers de-seeded and roughly chopped
- 2 sticks celery roughly chopped
- 4 garlic cloves peeled and roughly chopped
- 2 teaspoons fresh thyme leaves
- 2 bay leaves
- 2 tablespoons olive oil
Pre-heat the oven to 180°C
Place all the ingredients in a large casserole dish with a lid.
Mix everything together then put the lid on and cook in the oven for 2 hours, giving a stir halfway through.
After 2 hours remove the lid and let the vegetables roast for a final half hour.
Remove from the oven, leave to cool then blend until smooth.
Separate the sauce into 75ml – 100ml portions then store in the freezer until your dinner emergency.
- I don’t add salt to my tomato sauce pre-freeze so I know I’m not over salting anything for Cole, but by all means add seasoning during the initial cook if you don’t have to worry about small children.
- I use this silicon mould to freeze my tomato sauce overnight, then once frozen pop them out of the mould and store in freezer bags to save on space and free up my mould.
- If you don’t have a silicon mould then portion the sauce into empty jars with lids which work just as well but take up a little more room in the freezer. If you go the jar route, make sure there is a good couple of centimetres of headspace above the sauce to allow for expansion. You will also have to allow time for the sauce to defrost before using otherwise you won’t be able to extract it from the jar.
- Yield 1 litre
Calories: 39kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 217mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2270IU | Vitamin C: 29.1mg | Calcium: 14mg | Iron: 0.3mg