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.
Zest Nutrition
Yields 8
10 minPrep Time
45 minCook Time
55 minTotal Time
Save RecipeIngredients
- 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
Instructions
- Preheat olive oil over medium heat
- Add onion and garlic, cook until soften and transparent
- Add celery and cook for another minute
- 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!
Enjoy!
