Ingredients
1kg Tomatoes
1 Large Brown Onion
1 Medium Capsicum
2 Cloves of Garlic
2cm Piece of Ginger
1-2 tbsps Coconut Oil
2 tsps Red Wine
1 tsp Balsamic Vinegar
1 tsp Rock Salt
½ tsp Black Peppercorns
1-2 tsps Mixed Italian Herbs
2 Handfuls Baby Spinach Leaves
Cook time - 30 minutes
Cooldown time - 1 hour
Serves between 4-8 people (depending on use)
The staple “Jar of Pasta Sauce” has many uses. From the standard Pasta Bake, to Pizza and Spaghetti Bolognaise. It’s always handy to have a jar of this in the fridge.
Method
Roughly chop the tomatoes, onion and capsicum; don’t forget to peel the onion and seed the capsicum. You’ll also need to peel your garlic and remove the skin from your cube of ginger.
Heat the coconut oil in a large pan then add the tomatoes, onion, capsicum, garlic and ginger.
Make sure the stove is turned up high and continually stir your ingredients for 2-3 minutes.
After 2-3 minutes, turn the heat down to a level suitable for simmering. Add the rest of the ingredients, stir all the ingredients together and leave to gently simmer for 20 minutes; don’t forget to occasionally stir. Once cooked, remove from the heat and put to one side to cool for about one hour.
Once cooled, place the mixture into a blender and blend into a delicious pasta sauce. Then all you need to do is place it in an airtight jar and put it in the fridge. Provided it is kept refrigerated, the mixture should be good for 3-4 weeks.