Slow cooked tomato sauce (use in 2 meal recipes)

Stringless green beans in rich tomato sauce with roasted veg (above)

Using simple ingredients anyone can prepare and just leave my tomato sauce to develop into a full bodied tomato sauce to use over a couple of days or one meal for 4 people.

The stringless green beans with roasted veg takes 30 minutes cooking time in the oven.
The pasta dish takes 15 minutes with minimum preparation..

Prepare the tomato sauce (enough for 4 people):

Finely dice 1white onion, 2 scrubbed diced new potatoes, 1 celery branch and 1 carrot and sweat over medium hob heat in 1 tbsp olive oil in a deep frying pan for 7 minutes.

Sprinkle on freshly ground black pepper, and seasalt.

Dice 3 stringless beans and add to the pan cooking for 1 minute. Add 1 tsp garlic powder and 1 large can of plum peeled tomatoes and a sprinkling of white pepper. 1 tbsp sugar and a dash of lemon juice.. Use a pair of scissors to snip the tomatoes into random pieces.

Half fill the empty tomato can with cold water and swirl around to lift the juice and pop into the fry pan stirring in,

Add 3 anchovies and 2 chopped sundried tomatoes, 2 tbsp frozen garden peas, bring to the boil, lower the heat to simmer.

Peel 6 garlic cloves trimming any hard stalks off and pop the whole cloves randomly into the sauce.

Simmer the sauce for 90 minutes. Allow to cool and fridge overnight.
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For Stringless green beans in rich tomato sauce with roasted veg
Per person:
Rinse, top and tail 2 stringless green beans cut into thinly sliced long strips and cut each strip into 4 pieces and place in the bottom of a baking dish. Put a generous layer of the slow cooked rich tomato sauce over the beans.
Rinse and cut 1 fun size apple into slices and place around the outside of the baking dish.
Rinse and cube a quarter butternutsquash, a quarter small sweet potato, a quarter white onion and 2 new jersey potatoes.
Place the veg into a second baking dish.
Peel 4 garlic cloves. Add to the baking dish with the veg.
Sprinkle with freshly ground black pepper, sea salt, garlic powder, dried oregano and basil.
Drizzle with olive oil and 1 tsp balsamic vinegar.
Bake in a preheated oven 180 fan, 200C for 30 minutes.
Serve with the veg topping the greens / tomato sauce.


Ribbon and spiral pasta in slow cooked rich tomato sauce

Per person:

When you are ready for your meal add 50g each of spinach ribbon pasta and spiral pasta to a pan of boiling salted water with 1 tsp oil added for 15 minutes. Reheat quarter of  the tomato sauce (per person) at the same time on medium heat.

Drain the pasta mix and add to the sauce mixing with 2 serving spoons. Serve dotted with torn pieces of mozzarella cheese and a sprinkling of freshly ground black pepper

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