• 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 2 tsp dried oregano
  • 1600 g plum tomatoes in tomato juice
  • 1 tbsp tomato ketchup


  1. 1

    Heat the oil in a large, heavy-based pan over a medium heat. Add the onion, garlic and oregano and cook gently, stirring occasionally, for about 8 minutes until the onion has softened.

  2. 2

    Gently tip the tomatoes into the pan and stir into the onions. Cook over a low heat for 30 minutes, stirring occasionally.

  3. 3

    Break up the tomatoes in the pan - you can use a pair of kitchen scissors to snip them. Season with black pepper and stir in the ketchup.

  4. 4

    Freeze in batches in small containers for up to 1 month.


    Cook's tip: it's best to keep the tomatoes whole while the sauce cooks, as the pips can release a bitter taste. Wait until the end before breaking them up.

Nutritional Details

Each serving provides
  • Energy 2252kj 538kcal 27%
  • Fat 16.2g 23%
  • Saturates 2.4g 12%
  • Sugars 53.6g 60%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 130kj/31kcal

Each serving provides

67.3g carbohydrate 18.7g fibre 21.3g protein

Also in these Scrapbooks

Back to top