This spicy veggie sauce is one of the most versatile things you can make in batch form. I usually make a big batch of this on a Sunday evening and mix it into pasta to take to work for lunches throughout the week, but there are so many other pairing possibilities! We have used this sauce as a fresh salsa dip and can even be used to cook fish in (or chicken if you prefer). It can be used as a base sauce for lasagne or even on its own as a Ratatouille. It can also be added to wraps or fajitas. The sauce freezes well and will last up to five days in the fridge.
Recipe for 6-8 portions (as a pasta sauce)
- 1 tbsp olive oil
- 2 tins of chopped tomatoes
- 3 tomatoes quartered
- 3 cloves of garlic
- 1 onion
- 1 pepper
- 3 courgettes
- 2-3 chillies (optional and to taste)
- salt and pepper
- dash of red wine
- 1 tbsp on fruit sugar
Sauté all of the veggies with the garlic and olive oil until they have softened. Add the chopped tomatoes, red wine and basil. Simmer for 15 minutes. Leave to cool before freezing.
The great thing about this sauce is that you can customise it to your liking – why not add extra veggies such as mushrooms or aubergine or crank up the heat if you like it really hot. It’s a great way to use up vegetables which may have otherwise been wasted and with only one pot to clean it really is a winner 😉