• Olive oil
  • 8-10 onions roughly chopped
  • 4-6 carrots peeled and roughly chopped
  • 1 whole celery, base removed and roughly chopped
  • 2 x 400ml tins of chopped tomatoes
  • Salt and black pepper
  • 1 Tbsp red wine vinegar
  • 3 big handfuls of fresh basil leaves


  • STEP 1
    Heat 5-6 tablespoons of olive to a large flame-proof casserole and add the onions, carrots and celery. Cook for 5-10 minutes stirring until the onions have softened a little.
  • STEP 2
    Add the chopped tomatoes, red wine vinegar, season with the salt and plenty of black pepper. Stir well, cover and simmer on the lowest heat for an hour.
  • STEP 3
    After an hour, turn off the heat and let cool for 30 minutes.
  • STEP 4
    Stir in the basil leaves and using a liquidiser blend in batches until smooth.
  • STEP 5
    Divide the sauce into as many 150ml click-lock plastic containers as you can and put them in the freezer. These can then be taken out and defrosted as and when you need them.

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