A favourite as a quick and easy staple, this sauce is super versatile and is my go-to for use in soups, pastas, casseroles or on a pizza.
Ingredients
- 3 tbs Italian herbs
- 1 tbs olive oil
- 1 1/2 tsp table salt
- 1/2 tsp smoked paprika
- 2 x 400g chopped tomatoes
- 80g tomato puree
- 110g D8 Made Black Pepper date butter
Method
- Recycle & sterilise 4 x 190g jars
- Heat the olive oil in a pan and add the Italian herbs, salt and paprika
- Stir for about a minute and add the chopped tomatoes
- Cook for 5 min over moderate heat, stirring continuously
- Add the tomato puree and date butter and keep on the heat for a further 5 min stirring continuously
- Remove from heat, pour into food processor/blender and blend for 60 seconds
- Pour into prepared jars, allow to cool and refrigerate
- Store in the fridge for up to 2 weeks or alternatively, pour into ice trays and freeze to use block by block as needed
