Idiot proof, high in veg, pasta sauces that I can freeze

[JessaJackOLantern]

Am a bit of a novice at this whole cooking malarkey. Up until about a month ago I burnt water. Have now reached lofty heights whereby DH (the family cook) agrees it would be good if I could cook up some pasta sauces to pop in freezer so he can use them when he is in a rush instead of yukky stuff from a jar.

Little help?!

Jamie Oliver has a good one. It goes something like this:

Fry 1 Onion and 2 cloves garlic until soft.
Add a teaspoon of dried Oregano and continue to fry for a couple of mins.
Add a pinch of chilli powder or a bit of fresh chilli
Throw in a can of plum tomatoes and simmer for 15 mins.
After 15 mins break up the tomatoes and 2 or 3 tablespoons of balsamic vinegar and a teaspoon of sugar and cook for about 5 mins.

That's it but I then have to push it through a sieve cos DS doesn't like the 'bits'. Not particularily high in veg but apparently onion does count as a veg and apparently it is a bit of a super food. I suspect you could throw in some grated carrot too.

use drosophila's recipe and just add ANY veg - carrots, courgettes, peppers, etc etc, just whizz in blender afterwards and will taste FINE

Thank you!
Looks good ( will keep quiet about the Jamie Oliver link though...liable to make DH go off a rant!!)

cut peppers into about 6 pieces, roast in oven in olive oil with a few cloves of unpeeled garlic

meanwhile

fry chopped onion for 5 mins to soften. Add fresh toms (or tins if not available) - cook until soft and a lot of liquid has evap. Add jar of red pesto (NUT ALERT) and splash of wine and cook for a little longer

in food processor blitz toms sauce with peppers (remembering to take the skin off the roasted garlic) and throw in handfulls of spinach (fresh) and fresh basil.

Freeze and use for pasta sauce, pizza topping and casserole liquid (with added water)

Quite a lot of faff to make BUT tasty and I tend to make up huge batches at a time.

DP is the same with J Oliver. Like the sound of the red pepper one.

Doesn't Jamie Oliver have one with loads of squash, red peppers and other veggies in? I will try and find it...

I think you are right...

it's here scroll down a bit very veggie sauce

I use the very veggie sauce as a base for everything - lasagne, spag bol. The recipe makes loads, so I always have some ready in the freezer.

ooh, thanks for the link. I've heard good things about this sauce

I have just made a tomoato and veg (hidden) sauce for tonght. Will serve it with meatballs and pasta.

I use whatever I have in. Today I fryed/sweated off the following veggies:

courgette
aubergine
mushrooms
sweetcorn
onion
garlic
peppers

I then poured in a jar of pasatta, seasoned and added some basil. I then stirred in a small tub of creme fraiche to soften the tomato taste (for me ).

If freezing I don't add the creme fraiche.

Sorry, forget to say that after adding the pasatta and herbs, I then blitz till smooth(ish).