1 recipe = 4 dinners: Tomato and vegetable sauce
(at time of publication)
- 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
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:
Nutrition Info (per serve)
Total fat 4.2g
–Saturated fat 0.7g
Dietary fibre 5.2g
This sauce freezes brilliantly, so double the recipe if you like and freeze a batch for speedy weeknight dinners.
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