Name: Freezable big-batch pasta sauce recipe
Prep time: 5 min
Cook time: 70 min
Total time: 75 min
Yield: 16
Ingredients: 40.00 ml olive oil; 2 brown onions, diced; 6 cloves garlic, crushed; 2 sprigs fresh oregano or handful basil leaves; 2 x 800g tins diced tomatoes; 2 x 700g jars tomato passata; 20.00 ml caster sugar; 40.00 ml balsamic vinega

by Greer Worsley Last updated on 02/08/2023

Get ahead of the week with this big-batch pasta sauce. It can be frozen in portions and defrosted for an easy midweek home-cooked dinner. - Greer Worsley

Ingredients

2 tbsp olive oil
2 brown onions, diced
6 cloves garlic, crushed
2 sprigs fresh oregano or handful basil leaves
2 x 800g tins diced tomatoes
2 x 700g jars tomato passata
1 tbsp caster sugar
2 tbsp balsamic vinega

Method

Step 1

Heat oil in an extra large saucepan or stock pot. Cook onions for 8 minutes until very soft. Add garlic and cook, stirring, for another 2 minutes. Stir through oregano or basil, then pour in tomatoes and passata. Stir through sugar and balsamic and season very well with salt and pepper. Bring to the boil, then reduce heat and simmer for 1 hour, stirring regularly to ensure it isn’t catching on the bottom. Check for seasoning and add more salt, pepper or sugar if required.
Step 2

Pour into glass or plastic containers in portions for freezing.

Recipe Notes

from Australia’s Best Recipes team

Defrost and reheat in the microwave or a saucepan ready to stir through any cooked pasta - it’s extra delicious with a splash of cream stirred through the sauce. You can also use as the sauce base for meatballs, a vegetable lasagne or even nachos.

Recipe and photo by Greer Worsley.