Batch cooking sieved tomato sauce means you can freeze it in portions and defrost to use however you please
Prep:15 mins Cook:15 mins
Nutrition per serving
1kg tomatoes, halved or quartered
6 garlic cloves, halved
1 tbsp olive oil
1 tsp caster sugar
Put the tomatoes, garlic and olive oil in a saucepan over a medium heat. Cover and cook for 10 mins, shaking occasionally, until the tomatoes have collapsed completely.
Season generously and add the sugar. Remove the lid and boil for 5 mins until the garlic is soft. Allow to cool, then sieve the pulp. You can now pour into freezer-proof containers and freeze for up to 3 months, or pour into jars and keep in the fridge for up to 1 week. Or use straight away in sauces, soups and stews.
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