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Freezer Pasta Sauce

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Freezer pasta sauce is a great way to clear your fridge of stray veggies, saves money on store bought sauces and by stashing a big ole batch in the freezer sets you up so well for quick mid-week meals.

Freezer pasta sauce is a great way to clear your fridge of stray veggies, saves money on store bought sauces and by stashing a big ole batch in the freezer sets you up so well for quick mid-week meals.

Another recipe honed during lockdown… We’ve long passed the banana bread phase, flew through the cinnamon roll, pizza base stage and now on to honing a go-to freezer pasta sauce recipe.

I have seen store bought pasta sauces ranging in price from R23 up to R75 a jar on the shelves. So stocking your freezer with upcycled empty jars, containers or freezer bags of pasta sauce is a great grocery budget saver.

I used a mixture of onion, carrots, assorted colours bell pepper and celery but grated zucchini, mushrooms or leeks would be delicious too – this is a more the merrier type recipe for sure. Also, I purée my sauce at before freezing but it’s up to you how smooth or chunky you prefer yours.

Freezer pasta sauce is a great way to clear your fridge of stray veggies, saves money and sets you up so well for quick mid-week meals.
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Freezer Pasta Sauce
Author: Cheryl Meyer, Registered Dietitian
Ingredients
  • 2 teaspoons olive oil
  • 3-4 cups diced vegetables e.g. onion, celery, bell peppers, carrots etc.
  • 5 tins tomatoes (400g tins)
  • 2 teaspoons crushed garlic
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon dried oreganum
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried thyme
  • 1 tablespoon sugar
  • 2 bay leaves
  • 1½ cups stock (chicken, beef or vegetable)
Method
  1. In a large saucepan sauté the veggies in olive oil until tender.

  2. Add the rest of the ingredients and simmer for 1 hour.

  3. Remove the bay leaves and puree with a stick blender.

  4. Divide into jars or freezer bags and freeze for up to 3 months.

Notes

Substitutions:

  • Fresh for dried herbs swop: substitute 1 tablespoon fresh herbs for 1 teaspoon dried herbs
  • I used a mixture of onion, carrots, assorted colours bell pepper and celery but grated zucchini, mushrooms or leeks would be delicious too – this is a more the merrier type recipe for sure.
  • I purée my sauce at before freezing but it’s up to you how smooth or chunky you prefer yours.
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Filed Under: Freezes Well, Latest Recipes Tagged With: budget bites


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Hi, I'm Cheryl, NNICU dietitian and mom of two little boys. I believe in the enormous benefits of home cooking. Join me for recipes, tips and how to's to make nutritious, tasty meals achievable in your kitchen. About me...

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