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.
- 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)
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In a large saucepan sauté the veggies in olive oil until tender.
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Add the rest of the ingredients and simmer for 1 hour.
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Remove the bay leaves and puree with a stick blender.
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Divide into jars or freezer bags and freeze for up to 3 months.
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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