Posted in Recipes on 31.10.2017
prep: 15 mins / cook: 40 mins / inactive: 0 mins / total: 55 mins / quantity: 500ml Print recipe?
Sometimes it’s all too easy to forgo whatever meal plans we have for that evening and just order takeaway. More specifically pizza. Pizza because cheese. My weakness. Pizza because we’ve found somewhere that delivers pretty good pizzas almost time alteringly fast. Pizza because Chinese is hella expensive and the vegetarian options tend to be a bit bland. Pizza because leftovers.
Did you have any dinner plans this evening? Did all that go out the window now and you’re reaching for your phone to order pizza?
The other thing about takeaway pizza is all that tomato goop. I love tomato ANYTHING. Have you ever tried growing your own tomatoes? Surprisingly easy and the on the stalk smell is out of this world goooooood. You don’t need to grow your own tomatoes to make this sauce (though I bet it would be even awesomer!) but I love having a great base sauce that is SO simple to make and can be used for so many different things.
Oh and it freezes really well – yay!
Just a few simple (and even optional) ingredients and you’ve got yourself a pot of ‘just a quick taste to check the seasoning … oh my that’s good, I really should check the seasoning again’.
You can also leave the ‘lumps’ in the sauce or you can blend them out to a smooth sauce. Personally I prefer it with lumps but I live with a fussy no-lumper so smooth it is. Which is also perfect for pizza toppings (there’s that word again!)
Looking for some other ideas for how you use your homemade marinara sauce?
Or these cozy night in, comfort food heaven Pizza Jacket Potatoes (am I going to have to start a swear box for the word pizza??)
Or how about these pasta salad jars? Great for a tasty make ahead lunch – simply layer up some Marinara Sauce with cooked pasta, shredded red onion for a bit of crunchy zing, some feta cheese, some lamb’s lettuce and a sprinkling of toasted pine nuts. Yu-hum.
All from a little jar of home-made sauce ❤
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prep: 15 mins / cook: 40 mins / inactive: 0 mins / total: 55 mins / quantity: 500ml
- 1 tsp olive oil
- 1 onion – diced
- 1 carrot – peeled and diced
- 3 cloves garlic – peeled and crushed
- 500ml passata
- 1 tsp dried Italian Seasoning
- 1 heaped tsp wheatgrass
- Salt and pepper
- In a large saucepan heat the oil. Add the diced onion and carrot and the crushed garlic and over a low heat, soften gently for 20 minutes, stirring occasionally
- Add the passata and Italian Seasoning and wheatgrass and simmer for another 10 minutes, again stirring from time to time
- You can leave the sauce as is but if you have a fussy no lumper then just puree in a blender jug or with a stick blender to the right consistency. Either way, have a taste and season as needed
- Leave to cool then store in a lidded container in the fridge for up to a week or freeze what you don’t use
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Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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It’s even easier if you chuck everything in a large roasting tray with olive oil, seasonings of your choice. Once lovely and caramelised, transfer to a bowl and give it a wazz… or not … very versatile. My freezer is full of home grown pasta sauces.
Thanks for the tip!! Roasted veg and especially tomatoes are big favourites, I’ll give it a try next time! Happy cooking 🙂