Wednesday, 3 July 2013

No fat tomato sauce

4 x 400g chopped tomatoes
3 tbsp. tomato puree
2 tbsp. Italian seasoning
1 tbsp. honey
3 tbsp. of Worcester sauce (optional for vegetarians)
1 onion, chopped
2 cloves garlic left whole

Add everything to large pan and bring to the boil.  Turn down and simmer for about 20 mins until thick and pulpy.  If you don't want it too garlicky remove cloves before blitzing.  I blitz it as I have fussy eaters that don't like 'bits' You can also sneak in other veggies before blitzing ;-)

It's that simple!  No need for frying off onions and garlic in oil.  I use this sauce in pasta dishes, as pizza sauce and with the curry paste to make a very quick curry.

How to make a stuffed crust pizza

Roll out your pizza dough (I use my breadmaker to make the dough and use 1 part wholemeal flour
to 3 parts white flour without any adverse change in taste).  Cut some Cheesestrings in half lengthways and then half again.  Arrange round edge of pizza.

Fold over pizza dough to enclose the cheese and make up your pizza as normal with some pizza sauce and grated cheese.

Looks good

And there's the stuffed crust!

The tomato sauce freezes beautifully.  I freeze it in muffin cases then bag it. One muffin case is one portion.



  1. Brilliant idea about freezing in the muffin cases in single portion sizes, I'll use that one. :-)

  2. cake cases - what a clever and cheap idea.


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