This recipe for homemade tomato sauce is one of the most versatile things you can make because it can be used to make so many meals. I make a huge batch in the slow cooker and freeze it in smaller portions so I just need to re-heat it as and when I need it.
I use it for the sauce for tuna pasta bake, plain with pasta, topping for pizza, a sauce for chicken wrapped in cheese and bacon, spooned on a jacket potato with some cheese, as a sauce in veggie lasagne, as a sauce with meatballs…. I could go on!
It’s also great for turning leftovers into another meal, a little of this sauce warmed up and spooned over some chicken is our favourite way to use up leftover chicken!
1/2 onion chopped
2-3 cloves of garlic
2 tablespoons olive oil
3 tins chopped tomatoes
2 teaspoons sugar
1 tablespoon balsamic vinegar ( don’t worry if you dont have any in – it almost as nice without)
1 tablespoon dried basil
Don’t worry about measuring everything perfectly as this recipe is really forgiving and I’ve never made a bad batch despite the fact that I very rarely measure things properly. You can also make larger quantities, I usually double everything so I have plenty to freeze as I use it so often!
As it’s a slow cooker recipe, it really is as simple as adding everything to the slow cooker and cooking on low for 6 – 8 hours stirring every couple of hours.
I’m organising my freezer at the moment so I have a batch of this bubbling away and I’ll be making some cheese sauce later as well!
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