This week the Daily Mail have revealed how much sugar there is in an average bottle of ready made pasta sauce, and the results are quite shocking; there is the equivalent of 6 cubes of sugar in a classic tomato sauce compared to a Mars bar which contains 6 and a half cubes, only half a cube more.
Pasta sauce is really easy to make, and cheaper than buying ready jars, so we have checked out a simple basil and tomato BBC recipe:
3 tbsp extra virgin olive oil
1 large onion, chopped
2 garlic cloves, crushed
3 x 400g cans of chopped tomatoes
¼ - ½ tsp dried chilli flakes
2 tsp balsamic vinegar
1 tsp sugar
1 large handful basil leaves, torn into small pieces
Salt and freshly ground black pepper
Grated parmesan cheese, to serve (optional)
Heat the oil in a saucepan and gently cook the onion and garlic until softened. Stir in the tomatoes, chilli flakes, balsamic vinegar and sugar. Bring to a simmer and cook slowly for 45 minutes-1 hour. Stir in the basil and season with salt and pepper. This can be left chunky or blended in a food processor for a smooth sauce.
Making in bulk:
Summer is a really good time for making a tomato sauce in bulk ready for the winter months, as they are relatively cheap and are in season. All you need to do is to increase your ingredients by the amount of jars you want to fill, sterlise some cleaned jars in an oven for around 10 minutes on 200 degrees, making sure you let them cool completely before filling. Then fill with your tomato sauce, put on the lids and then place them upright in a pan of water for around 20 minutes, the water needs to go half way up the jars, and this will cause a vacuum and you should be able to keep them throughout the following winter.
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