A flavourful homemade tomato sauce is a staple for me and this one is subtly sweet from the caramelised onions and lightly spiced from the chillis. It is a great use for a glut of cherry tomatoes and comes together in under an hour with the ability to use it in so many dishes. I’ve added butter beans, not only because the texture works perfectly, but also to give a nutritionally balanced sauce that can easily be added to gnocchi, pasta, potatoes or simply eaten on its own with a side of veg.
Use this recipe in the same way you would a traditional pasta sauce or even a stew. In the images you’ll see I have mixed the sauce with pan – fried gnocchi and kale to create an easy balanced meal, but I’ve also popped a few more suggestions below:
- Jacket potatoes
- Toast topper
- Green vegetables and crusty bread
Storing and freezing
If you aren’t eating this immediately, it stores well in the fridge in an airtight container for up to 3 days. Just make sure to give it a quick stir before using as some separate is likely to have occurred (this is normal).
It is also possible to freeze the sauce. However, if you are planning on doing this I would avoid adding the basil as it will do brown in the freezer and a little mushy because of its high water content. When you are ready to eat, just defrost the sauce, stir through the basil and serve it with the other meal elements
If you like this recipe, why not try some of my other quick and easy meal ideas:
Roasted Cherry Tomato SauceCourse: Lunch, DinnerCuisine: SauceDifficulty: Easy
This versatile and subtly sweet roasted cherry tomato sauce could not be easier to make. A one pan recipe that comes together in less than 1 hour which can then be frozen, eaten straight away or reheated as required.
1kg Cherry tomatoes
2 Red onions, thinly sliced
4 Garlic cloves, peeled but left whole
4 tbsp Olive oil
1 tsp Chilli flakes
1 tbsp Balsamic vinegar
A few large pinches of sea salt
Generous amount of freshly cracked black pepper
1 Tin butter beans, drained and rinsed
Small handful of fresh basil
- Pre-heat an oven to 200oc.
- Add the cherry tomatoes, red onion and garlic to a roasting tray. Combine these ingredients with the olive oil, chilli flakes, balsamic vinegar, salt and pepper until mixed through.
- Place in the oven for 25 minutes.
- After 25 minutes, stir in the butter beans and roast for a remaining 15 minutes.
- Once cooked, stir through the basil
- Scale the recipe as needed, double for 8 portions.
- This recipe is suitable for freezing and reheating, see notes above.
- Per serving Kcal:270 F:15.6g P:6.8g C:21.6g
I can’t wait to hear what you think of this recipe so please leave a comment below and tag me in your wonderful creations! I’m @fortheutterloveoffood on Instagram and use the hashtag #fortheutterloveoffood. I’m also on Facebook – please say hello!