I use this sauce for all sorts of things and have bags of the stuff in the freezer at all times. Its great as a pizza topping, fantastic stirred into pasta (with some fresh herbs thrown in), I add it to casseroles, anything I can think of really. So what you need to do is quadruple this recipe, make up a huge batch, divide it into four portions in freezer bags and use it as and when required.
The amount below makes about enough to use as a pasta sauce for four people.
You will need:
1 large onion, chopped fine
4 cloves of garlic, chopped fine
1 carrot, peeled and grated
1 tin chopped tomatoes
1 tbsp tomato puree
1 tsp sugar
100ml red wine
1 tbsp balsamic vinegar
Seasoning
And then you need to:
In a large pan over a low flame heat a good glug of EV olive oil and then gently fry the onions, garlic and grated carrot.
After about ten minutes but before the onions start to colour add the rest of the ingredients and simmer very gently for a further 20 minutes until it has thickened quite nicely. You should have a pan full of very deep dark red yumminess.
Pour into a food processor and whizz to a very fine sauce.
Couldn't be easier!
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