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Rich Tomato Sauce

This tasty tomato sauce goes great over pasta, or can be used to make a lasagna or moussaka.

Prep Time: 10M

Cooking Time: 30M

Serves: Serves 8


  • 4 tbsp olive oil
  • 4 garlic cloves, finely sliced
  • 2 × 28oz (800g) cans whole tomatoes, chopped
  • 2 tbsp tomato paste or purée
  • 2 tsp dried oregano
  • 2 bay leaves
  • sea salt and freshly ground black pepper
  • 2 heaped tsp pesto
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  1. Heat the oil in a large heavy-based saucepan, add the garlic, and cook over low heat for a few seconds. Add the tomatoes and tomato paste or purée, bring to a boil, then add the oregano and bay leaves and simmer for 25 minutes, stirring occasionally.
  2. Season with sea salt and freshly ground black pepper, cook for 2 minutes, then stir in the pesto and remove from heat.
  3. Let cool completely, then remove the bay leaves and discard. Divide the sauce evenly among 4 freezer bags (2 portions per bag), seal, and freeze for up to 6 months.
  4. To serve, defrost overnight in the refrigerator or at room temperature for 6 hours, transfer to a saucepan and heat until warmed through. Serve with pasta or use to make a lasagna or moussaka.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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