This ultimate tomato sauce is one of my go-to recipes for batch cooking. It’s packed with extra vegetables to provide extra nutrition, making it a really handy base for quick, balanced meals on busy days. I also add a tin of beans in the sauce which helps thicken the sauce and add extra protein and fibre.
The recipe is adapted from my latest book, The Ultimate Weaning and Toddler Cookbook and I wanted to share it on my website to show just how easily it can be adjusted and used in different ways, from a pizza topping to a simple pasta sauce for the whole family.
I’m a big fan of filling the freezer wherever possible to help take the pressure off during the week, and this sauce works really well stored in containers ready to freeze. I tend to use glass storage containers that are dishwasher, freezer and microwave-safe, as they’re really practical and make everyday prep that bit easier. You can also easily double the recipe below to make more extra portions for the freezer.
Serves:
For pasta: 2 adults and 2 babies/toddlers (with leftovers)
For pizza: Enough to top around 8-10 medium pizzas, depending on how generously you spread the sauce and the size of your bases.
Ingredients
- 1 tbsp olive oil
- Around 500g leftover raw vegetables, finely chopped
(such as onion, carrot, celery, leek, pepper, or butternut squash) or for a speedier option use 500g frozen vegetables (such as a soffritto mix – a mix of carrot, celery and onion) - 1 garlic clove, peeled and crushed
- 2 × 400g tins chopped or plum tomatoes
- 400ml water
- 400g tin beans (e.g. borlotti, butter or kidney), drained and rinsed (optional)
Method
- Heat the olive oil in a large lidded non-stick saucepan over a medium heat. Add the vegetables and garlic and stir well. Cook gently for around 15 minutes, stirring occasionally, until the veg begins to soften.
- Add the tomatoes, water and beans (if using) and stir to combine.
- Place the lid on the pan and continue to cook for a further 15 minutes, stirring now and then, until everything is soft.
- Mash or blend to your desired texture. Keep it smooth for babies and younger toddlers, or leave it slightly chunky for older toddlers and adults.
How to Use
- For pizzas: Spoon the sauce onto your pizza base before adding your toppings.
- For pasta: Heat through once the pasta is cooked, then add extras such as beans, tofu, cooked chicken or flaked fish if you like.
Storage
You can store the sauce in the fridge for 2-3 days or freeze for up to 3 months in individual portions. My factsheet freezing, defrosting and reheating also shares lots of practical tips for making the most of your freezer. My ultimate green pesto also works really well with pizza and/or pasta and is another good one for cooking in bulk and freezing.
