Tomato Base Sauce

#batch-cook #component #low-cal

This 'base' sauce gets used as a component in a bajillion other recipes. It's extremely versatile: below is really just a guideline. Use whatever veges you have in abundance and blend them in. At the time of writing that means zucchini, blended in, becomes a great invisible vegetable sauce for the kids.

Freeze in individual portions so you can grab and go. We have some comically large ice cube moulds that make great single serves for the kids.

Use as the basis for Bolognese or a high protein batch of Chicken Stew. The list is endless.

Ingredients and Method

Ingredient	Amount	Method
EVOO	45 g (3T)	1. Heat the olive oil in the pressure cooker.
Onion, diced	1 large	2. Add the onion, carrot, garlic, and herb sprigs to the pot. Cook, stirring occasionally, until the vegetables are softened and aromatic (about 5 minutes).
Carrot, diced	2 medium	^
Celery, diced	2 sticks
Garlic, peeled and smashed	8 cloves	^
Fresh herbs of choice	1 large sprig	^
Canned whole peeled tomatoes (with juice) - San Marzanos if you can find them.	2500 g	3. Add the tomatoes and their juice. Crush the tomatoes (a potato masher is gret for this)
Chilli flakes	1t	4. Stir in the chilli flakes.
		5. Seal the stovetop pressure cooker at high/ 1bar / 15 psi. Cook for 45 minutes.
		6. Perform a quick pressure release.
		7. Remove and discard the herb sprig.
		8. Do not season with salt. If a smooth consistency is desired, use the Bamix Gastro to blend the sauce directly in the pot.
Fresh herb of choice, chopped	Handful	9. Stir in the fresh chopped herb. Cool to room temp and freeze in portion sizes.