Prep: 5 mins Cook: 30 mins
You'll never buy ready-made jars of pasta sauce again after trying this simple, easy blend with garlic and oregano
Nutrition and extra info
- Freezable
- Vegetarian
- Vegan
- Healthy
Nutrition: per 150g serving
- kcal58
- fat2g
- saturates0g
- carbs8g
- sugars6g
- fibre2g
- protein2g
- salt0.2g
Ingredients
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 onions, chopped
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, crushed
- 1 tbsp tomato purée
- 2 x 400g cans chopped tomatoes
- 1 tsp dried oregano
Oregano
or-ee-gar-noClosely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
Method
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.
Comments, questions and tips