Claire Wright from shares 3 simple ways to prepare tomatoes that the whole family will enjoy.

This is next-level pasta sauce: healthy, tasty, cheap and packed with plenty of veg.


Heat a couple of tablespoons of olive oil in a large saucepan over low-medium heat and gently fry the onion, carrot, celery or fennel, sweet potato and courgette (all chopped as small as you can) for about 10 mins, or until veg is softened and just slightly golden.

Pour over the passata and water or stock (or tomatoes and water or stock) and herbs, stir until mixed well and bring to the boil. Turn the heat back down and let the sauce simmer for about 15-20 mins, until it is thickened and the veg is soft.

Blitz with a hand-held blender or in a food processor. You can serve straightaway over cooked pasta, or use it in any recipe that calls for tomato sauce or tinned tomatoes or passata. Alternatively, you can allow it to cool completely and then freeze in portions in freezer-safe containers of bags for up to 6 months and just defrost when ready to use.


Made a big batch to fill the freezer with and wondering how to use it? Check out our top tips on 7 ways to use it here.

Kids in the Kitchen

Get the kids to add the veg to the pan carefully, then show them how to stir the veg carefully while it cooks without touching the hot pan. Have them blitz the sauce (ideally when cooled, but carefully with supervision if it’s still hot) until smooth. Let them choose what to serve it with: pasta, in a lasagne, with meatballs, in a casserole…