Chunky Tomato Sauce
So simple to make - sauteed onions, garlic and celery. Add to that tinned tomatoes and some tomato paste. I generally also add grated carrot (this one also has grated zucchini).
I use red wine to give it a rich flavour and then simmer for an hour to let the flavours develop, adding vegetable stock to replenish the liquids.
Super versatile, it's perfect over pasta, in a lasagne, with mash or jacket potatoes, over veggies, married with some grated cheese and rice or cous-cous.
If you prefer smoother sauces you can always puree at the end of cooking.
As with most things I cook up a giant batch and freeze in portions. That way I have a quick dinner on hand for those nights when the wheels fall off.
Stuffed with nutrients but with no additives, preservatives or added sugars it's a great alternative to the jars.