I like to cook from scratch but some days you are just in a rush and grab a pasta sauce from the shops. My kids love to eat pasta so it is a regular go-to meal. When you read the ingredients on a shop bought tomato sauce though, the majority are laden with sugar. Yes it may make it taste good but I don’t want to be giving extra sugar-bugs to my kids.
This recipe is quick and simple and really tasty. I mean seriously tasty. The sundried tomatoes make it taste sweet but without all of the artificial sugar – I find it incredibly moreish! I use courgette and plum tomatoes too but you could replace the courgette with another veg of your choice, like aubergine or carrot. I like to double the quantity, use half and freeze half so I’ve always go some ready to go (though it will keep for a couple of days, covered in the fridge).
You can leave it fairly chunky or if you’ve got fussier eaters, just stick in in the blender afterwards to smooth it all out – then they won’t even know they’re eating lots of veg but will still have the same great taste. I find because it is only made from ‘whole’ ingredients and ‘proper’ food, that this dish is really filling.
Give it a go and let me know what you think!
Quick Tomato Pasta Sauce
- 1 courgette, cut into half moons
- 2 handfuls baby plum tomatoes, chopped in half
- approx. 160g sundried tomatoes
- dried mixed herbs
- Olive Oil (if the sundried tomatoes aren’t in a jar with some)
- Chop all vegetables so you are ready to go, then place them all in the pan, with a drizzle of olive oil and a few teaspoonful’s of the dried herbs. If you are using a jar of sundried tomatoes in oil, just use some of that oil.
- Stir together on a high heat for a few minutes, then leave to simmer for 10 – 15 minutes.
- Mix well with the cooked pasta of your choice (I use gluten-free or brown rice pasta) and top with rocket and a sprinkle of pine nuts if you wish.