Tomato Sauce



I did a lot of batch cooking this past weekend,in preparation for returning back after an amazing year long maternity leave. I made this tomato sauce and froze it for a variety of meals during the week like spaghetti squash with turkey pesto meatballs in tomato sauce (recipe is coming soon).  Tomato sauce is used in a lot of dishes and I prefer to make my own and freeze batches. Store bought tomato sauce tends to be high in sodium and sugar, and doesn’t taste as good as homemade, I promise.  We don’t eat a lot of pasta but a family favourite in our house is a spaghetti squash with turkey pesto meatballs in tomato sauce. I also use tomato sauce for these dishes as well vegan lentil sloppy joes and chicken caccitorre. Its been years since I have had lasagna and this roasted eggplant and mushroom lasagna is calling my name. What are your favourite tomato sauce dishes?

I feel so lucky to have had the opportunity to spend a lot of quality time with my girls.  I was fortunate to do gradual return of three days a week. It was the best of both worlds, I got out of the house to go work and socialize but also spent a lot of time with my two beautiful sweet peas. Heading back to work means being prepared.  This weeks recipe is simple but its one I make often. Meal planning and batch cooking save me a lot of stress and time during the 5 o’clock witching hour. I try to do as much as I can on the weekends to make sure we can have healthy and stress free family meals during the busy week.

Tomatoes, especially cooked, are a good source of lycopene. Lycopene plays an important role in protecting men from certain cancers such as prostate.

my babies

Tomato Sauce

Yields 8

10 minPrep Time

45 minCook Time

55 minTotal Time

Save RecipeSave Recipe


  • 1 TBSP olive oil
  • 1/2 onion, chopped
  • 4 stalks celery, washed 7 chopped
  • 4 cloves of garlic, minced
  • 4- 28 oz cans of plum tomatoes (low sodium)
  • 2 carrots, washed and shredded
  • 1 TBSP dried oregano
  • 1 1/2 tsp dried basil
  • salt and pepper to taste
  • Parmesan rind 2x2 inches


  1. Preheat olive oil over medium heat
  2. Add onion and garlic, cook until soften and transparent
  3. Add celery and cook for another minute
  4. Add plum tomatoes, shredded carrots, oregano, basil, parmesan rind and salt and pepper. bring to a boil and turn heat down and simmer for 45 mins, stirring occasionally. Allow to cool and place unused sauce in containers, label and freeze.



I hope you had a good work week!


Please follow and like us:

, , , , , , , ,

No comments yet.

Leave a Reply

Powered by WordPress. Designed by Woo Themes