Red Pasta Sauce

Name: Red Pasta Sauce
Prep time: 10 min
Cook time: 375 min
Total time: 385 min
Yield: 8 cubes
Ingredients: 4 x 800 g can canned whole peeled tomatoes; 60 g extra-virgin olive oil; 60 g butter; 8 cloves garlic cloves, minced; 2 g chilli flakes; 5 g dried oregano; 1 medium carrot, cut into large chunks; 1 medium onion, halved; 1 large stem fresh basil (stem + leaves); 16 g fresh basil leaves, finely chopped

A rich, long-cooked red pasta sauce that freezes beautifully. Olive oil, butter, garlic, herbs, and a slow oven simmer turn simple tomatoes into a deep, savoury sauce that works with pasta, meatballs, or baked dishes.

Prep10 MIN

Cook375 MIN

Yield8 CUBES

Ingredients

canned whole peeled tomatoes4 x 800 g can

extra-virgin olive oil60 g

butter60 g

garlic cloves, minced8 cloves

chilli flakes2 g

dried oregano5 g

carrot, cut into large chunks1 medium

onion, halved1 medium

fresh basil (stem + leaves)1 large stem

fresh basil leaves, finely chopped16 g

Freezer View

Batch Specs

Makes 8 × 1 cup cubes.

Freezer life: 3 months.

Reheat time: 4-6 mins.

Instructions

Heat the aromatics: Preheat oven to 165°C. In a large Dutch oven over medium heat, warm the olive oil and melt the butter. Add the minced garlic and cook for about 2 minutes until fragrant, but not browned.

2. Bloom the spices: Add the chilli flakes and dried oregano. Stir for 30 to 60 seconds until the herbs smell toasty.

3. Add tomatoes and veg: Pour in the canned whole peeled tomatoes (with their juices). Add the carrot chunks, onion halves, and basil stem. Season lightly with salt and black pepper.

4. Break up tomatoes: Stir well, then use a wooden spoon or potato masher to break the tomatoes into smaller pieces. No need to hand-crush, just get them roughly broken up.

5. Oven simmer: Bring the pot to a gentle simmer on the stovetop. Cover with the lid slightly ajar, then transfer to the oven. Cook 5 to 6 hours, stirring every 1 to 2 hours, until reduced by about half and deep red.

6. Finish: Remove from oven. Remove and discard the basil stem. Blend the sauce until smooth (optional) or leave it rustic. Taste and season more aggressively with salt and pepper.

7. Stir in basil: Finely chop the basil leaves and stir them through.

8. Portion and freeze: Cool completely. Freeze in single-cube portions (1 cup each) until solid, then transfer to labelled freezer bags.

Reheating Guide (per cube)

Microwave4-5 MINS

Stovetop6-8 MINS

Oven15 MINS

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