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Nutrition: per serving

  • kcal103
  • fat6g
  • saturates1g
  • carbs10g
  • sugars8g
  • fibre3g
  • protein3g
  • salt0.29g
    low

Method

  • step 1

    Heat the oil in a pan and add the vegetables and bay leaf. Stir in the sugar with some salt. Gently cook for 10-15 mins until the veg is tender. Stir in the tomatoes and 150ml water. Simmer very gently for 30 mins until the sauce has reduced by two-thirds and is very thick. (If you have doubled or tripled the quantities, this may take up to 1 hr.)

  • step 2

    Stir occasionally, particularly towards the end of the cooking time, so that the sauce doesn’t catch on the bottom. If you like your sauce a little thinner, add a splash of water. Serve half with pasta and chill or freeze other half in 1-2 batches for later use (see 'Goes well with' for ideas of how to use up your sauce).

Recipe from Good Food magazine, March 2010

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Comments, questions and tips (45)

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Overall rating

A star rating of 4.3 out of 5.59 ratings

m.krawczuk@tiscali.co.uk

question

If using passata, would you still use 4 x 400g?

apdavorenW1XQbN6e

Nice simple recipe which is even better (and healthier) without added salt and sugar, which tend to cancel each other out anyway. Caramelise the onions and carrots for a little extra sweetness if needed.

francessimpson

question

How long will this last in the fridge?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. About 4 days but it can also be frozen for up to 3 months. We hope this helps. Best wishes, BBC Good Food Team.

SBattySmith19084

question

What quantity am I making please if I follow the recipe exactly?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. This makes 8 portions of sauce. You'll get roughly 1.5kg of finished sauce in total. We hope this helps. Best wishes, BBC Good Food Team.

NiceLoki

I'm really surprised that tomato puree isn't included in the recipe. Is this omission intentional or accidental?

Sue Challis

Hi . I only use puree to thicken the sauce

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