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Home > Recipes > Simple tomato pasta sauce

Simple tomato pasta sauce

Bowl of plain spaghetti and saucepan with tomato sauce 
(0)
Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 4
Vegetarian
,
Gluten free
,
Dairy free
,
Nut free
Bowl of plain spaghetti and saucepan with tomato sauce 
  • 2.5 serves of vegetables per 
  • serving
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Ingredients

1 tbsp olive oil
1 onion, finely chopped 
2 garlic cloves, crushed
1 zucchini, finely chopped or grated 
2 cups tomato passata
1 tsp dried oregano
1 cup water

Savvy swaps

You can swap:

Tomato passata
Crushed tomatoes
Zucchini
1 cup mushrooms, finely sliced
Zucchini
Carrot, finely chopped or grated grated
Dried oregano
Mixed dried herbs

Tips

  • Making your own pasta sauces allows you to reduce the sodium and sugar content and increase the vegetable content.  
  • Tomatoes are a source of vitamin C. Vitamin C helps to increase the absorption of iron from food.  
  • Choose no-added-salt canned tomatoes as they contain less sodium. 

  • Store leftover tomato pasta sauce in the fridge for up to 3 days. 
  • Freeze leftovers in an airtight container. Thaw in the fridge overnight or in the microwave and reheat until steaming.   

  • Using canned tomatoes is generally a cheaper option than fresh, particularly out of season.  
  • Buying larger sized cans can help save money in the long run. A larger can of tomatoes may be cheaper. 
  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ zucchinis to save money.

Method

Step 1
Heat oil in a medium saucepan over medium heat. Add onion and cook for 2-3 minutes until soft and translucent.

Step 2
Add garlic and zucchini and cook for a further 3 minutes until softened.

Step 3
Add remaining ingredients and simmer for 20 minutes or until thick. Season with pepper.

Serving suggestion: serve simple tomato pasta sauce with wholemeal pasta and top with grated cheese. Alternatively, use as a base for a Bolognaise sauce or other tomato-based pasta sauces.
 

Tips

  • Making your own pasta sauces allows you to reduce the sodium and sugar content and increase the vegetable content.  
  • Tomatoes are a source of vitamin C. Vitamin C helps to increase the absorption of iron from food.  
  • Choose no-added-salt canned tomatoes as they contain less sodium. 

  • Store leftover tomato pasta sauce in the fridge for up to 3 days. 
  • Freeze leftovers in an airtight container. Thaw in the fridge overnight or in the microwave and reheat until steaming.   

  • Using canned tomatoes is generally a cheaper option than fresh, particularly out of season.  
  • Buying larger sized cans can help save money in the long run. A larger can of tomatoes may be cheaper. 
  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ zucchinis to save money.

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