Saturday, 16 August 2014

The Sauce

2 cans of plum tomatoes
2 cans of chickpeas
100g tomato puree
3 onions
2 cloves garlic
1 green pepper
125g mushrooms
Olive oil
1tsp Mixed herbs
2 Bay leaves

Put oil and vegetables in large pots and heat while stirring frequently.
Add cans of tomatoes and chickpeas, mixed herbs and may leaves. Taste and adjust seasoning.
Cook on medium to high for 1/2 an hour to 45 minutes. Keep checking the seasoning and whether its good and cooked.
With a stick blender or food processor blend it to a smooth sauce.
Let it cool and batch freeze it in takeaway containers. You can label them with masking tape and a pencil.

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