Nothing beats homemade tomato pasta sauce. It's easy and quick to make, it's nutritious, and it tastes good! This recipe is very freezer-friendly. You can make a big batch of it and freeze some for future use. Very convenient for those busy days.
Tomatoes, pumpkins, butternut squash, and carrots (amounts to your liking)
Extra virgin olive oil
Dried oregano leaves
1. Heat the oven to 180 Celcius.
2. Cut the garlic, onion, and vegetables into chunks. Place them on a baking tray. Sprinkle some oregano leaves and extra virgin olive oil. Bake for 45 minutes.
3. Blend them together in a blender. You can add some homemade stock if it's too thick. That's it!
4. If you like to freeze them, put them on muffin trays, that way you can take as little or as much as you want when you need them.
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