Big batch tomato sauce

This versatile tomato sauce is great to have in the freezer. Use for lasagne, as a pasta sauce or anywhere you need quick flavour.

Credit: Mary Makes It Easy

• makes

  4

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

Use it in these lasagne roll-ups or these vegetarian cabbage rolls, both also freezer friendly recipes. 

Ingredients

• ¼ cup (60 ml) olive oil
• 4 yellow onions, diced
• Kosher salt
• Freshly ground black pepper
• 500 g cherry tomatoes, halved
• 8 garlic cloves, minced
• ½ cup (125 ml) dry red or white wine, optional
• 4 large cans (796 ml each) crushed tomatoes
• 1-2 parmesan (Parmigiano-Reggiano) rinds
• ½-1½ tbsp sugar, if needed
• ½ cup finely chopped parsley
• ½ cup finely chopped basil

Instructions

1. Heat the oil in a large pot over medium heat. Add in the onions, season with salt and pepper, and cook until softened and lightly golden brown, about 8 minutes. Stir in the cherry tomatoes and garlic and cook until the tomatoes begin to break down, about 5 to 7 minutes. Deglaze the pan with the wine, if using, and cook down until the wine is reduced by about half, another minute or two.
2. Carefully add in the canned tomatoes along with the cheese rinds and bring to a simmer. Turn the heat down to low and place an off-kilter lid on top to reduce splatter. Simmer for at least 15 minutes for a bright sauce and for up to 1 hour for a deeper, more rich sauce, stirring occasionally.
3. Remove the cheese rinds and season to taste with more salt and pepper and some sugar, if needed. Stir in the herbs, remove from the heat, and set aside to cool to room temperature.
4. Divide the sauce into four heavy duty freezer bags, seal, and lay flat on a sheet pan. Place in the freezer and freeze until solid. Stack the bags for easy storage and keep in the freezer for up to 3 months. To use, defrost in the fridge overnight or simply remove from the bag and heat in the microwave or over low heat.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Use it in these lasagne roll-ups or these vegetarian cabbage rolls, both also freezer friendly recipes.