Batch cooking sieved tomato sauce means you can freeze it in portions and defrost it to use however you please. Perfect for pasta, rice and pizza dishes
- Serves: 800 persons
- 1kg tomato , halved or quartered
- 6garlic cloves , halved
- 1tbsp olive oil
- 1tsp caster sugar
Step 1Put the tomatoes, garlic and olive oil in a saucepan over a medium heat. Cover and cook for 10 mins, shaking occasionally, until the tomatoes have collapsed completely.
Step 2Season generously and add the sugar. Remove the lid and boil for 5 mins until the garlic is soft. Allow to cool, then sieve the pulp. You can now pour into freezer-proof containers and freeze for up to 3 months, or pour into jars and keep in the fridge for up to 1 week. Or use straight away in sauces, soups and stews.