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1 recipe = 4 dinners: Tomato and vegetable sauce

Author: Jennie Milsom

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Serves: 4 (makes 1 quantity – about 4 cups)

Time to make: 40 mins

Ingredients

More weights & measures

1 tablespoon olive oil

1 onion, chopped

3 stalks celery, chopped

1 leek, chopped

½ cup dry white wine

½ cup hot water

400g can whole tomatoes in juice

410g can tomato purée

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Instructions

1 Heat the oil in a large, heavy-based saucepan. Add onion and cook, stirring, for 5 minutes. Add celery and leek and cook, stirring, for 10 minutes until soft.

2 Add wine and hot water and bubble for 5 minutes until the liquid has almost evaporated. Add the tomatoes and tomato purée and stir with a wooden spoon. Simmer for 10 minutes, uncovered, until the sauce starts to thicken.

3 Cool and refrigerate for up to 5 days, freeze for up to 3 months, or use immediately in one of these recipes:

Rosemary chicken with capsicum and tomato sauce
Chilli tomato sauce with chickpeas
Spinach and black olive sauce with pasta
Tuna and basil sauce in jacket potatoes

HFG tip

This sauce freezes brilliantly, so double the recipe if you like and freeze a batch for speedy weeknight dinners.

Nutrition Info (per serve)

Calories 177cal

Kilojoules 740kJ

Protein 7g

Total fat 4.2g

–Saturated fat 0.7g

Carbohydrates 22.4g

–Sugars 21.9g

Dietary fibre 5.2g

Sodium 335mg

Calcium 95mg

Iron 2.6mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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