• 1 tbsp olive oil
  • 1 onion, chopped
  • 1 clove of garlic, peeled and crushed
  • 2 tsp dried oregano
  • 1600 g tins of premium peeled plum tomatoes
  • 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, trying not to break up the tomatoes. 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 and stir in the ketchup. Freeze batches of the sauce in small containers and simply defrost them to use in a variety of dishes. Use up within a month.

Nutritional Details

Each serving provides
  • Energy 147kj 35kcal 2%
  • Fat 0.9g 1%
  • Saturates 0.2g 1%
  • Sugars 4.2g 5%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 147kj/35kcal

Each serving provides

4.4g carbohydrate 1.7g fibre 1.5g protein

Back to top