Not just a sauce for Halloween, but I thought this picture might be inspiring today! I’ve topped some mini pizza bases with the sauce, some grated cheese and “spiders” made from olives (but trust me, it tastes just as good without the additional work of painstakingly slicing and arranging olives ha ha!)
This recipe makes a batch that can be frozen in glass jars and used for pasta dishes, pizza sauce, or as a sauce on other dishes… It’s a great way to get a variety of veg into fussy eaters (you can substitute with other veg too), and is such a versatile batch cook to keep in the freezer.
- 1 large onion, diced
- 2-3 cloves garlic, crushed
- ¼ butternut squash, finely diced (or use some pre-cooked leftovers if you have them)
- 2 sticks celery, diced
- 1 red pepper
- 2 400g tins chopped tomatoes
- 1 400ml jar passata
- 1 tbsp balsamic vinegar (optional)
- 2 tsp mixed Italian herbs
- 1 tbsp olive oil for frying
- Gently fry the onions on a medium-high heat in a little rice bran oil for 5-10 minutes until softened but not burned.
- Add the garlic, celery, butternut squash and red pepper and continue to cook for a further 5 minutes, stirring gently.
- Add the tomatoes, passata and herbs and allow to simmer for about 30 minutes until everything’s nicely cooked and soft.
- Leave to cool slightly, then blitz in a food processor and use immediately on pasta, or allow to cool and freeze in glass jars.