Pasta sauce or passata sauce is great to use in your spaghetti bolognese or lasagne, but it’s also fantastic used on its own mixed through with some pasta!  This recipe is super simple to make and is a great way to hide and sneak some vegetables into the kiddie’s diets.

February 20, 2018
  • 5m
  • 20m
  • 25m
  • 1

Ingredients

  • 400 g tin tomatoes
  • 2 garlic clove
  • 1 handful fresh herbs (eg. oregano and basil, leaves only).
  • 1 carrot
  • 1 onion
  • 1 zucchini
  • 1/2 red capsicum
  • 1/2 green capsicum
  • 3 mushroom

Instructions

Thermal Cooking Method

  1. Place all ingredients into mixing jug and blitz 10 seconds/speed 8 or until desired consistency. We like it fine so the kids don't complain.
  2. Tip - If you don't have room in the mixing jug to add all the vegetables, blitz the tomatoes first. You will then have lots more room in the mixing jug to add more veggies.
  3. Cook for 20 minutes/100ºC/speed 2.
  4. If you want a more pureed sauce, then once cooked, blitz the sauce by gradually increasing the speed to 9 until desired consistency. Be careful, the sauce will be hot and could splatter!
  5. Allow to cool before storing in glass jars or zip lock bags and freeze.

Traditional Cooking Method

  1. Blitz all ingredients in a blender at high speed until you get the desired consistency. We like it fine so the kids don't complain.
  2. Tip - If you don't have room in the mixing jug to add all the vegetables, blitz the tomatoes first. You will then have lots more room in the mixing jug to add more veggies.
  3. Transfer sauce to a saucepan on medium heat and simmer for 20 minutes.
  4. If you want a more pureed sauce, then once the sauce has finished cooking and cooled down, blitz the sauce in a blender or stick blender until desired consistency. Do not blend until the sauce has cooled down!
  5. Store in glass jars or zip lock bags and freeze.

Nutrition

  • 4