Batch Cooking for the Freezer

In the last three days I have made quite a lot of food. I've cooked for between 2 and 5 people each night, although admittedly often it only involved shoving something out of the freezer into the oven for a while, but in between times I've made spaghetti bolognese sauce, curry, meatfree meatballs in a tomato sauce, spinach spaghetti, and shepherd's pie. I've filled fifteen individual portion containers and I've not even divided up the pie yet.

Tomato Sauce From Scratch

We've got a bumper crop of tomatoes this year (also a bumper crop of courgettes - more on that later) so I decided it was time to bite the bullet and try making some tomato sauce from scratch.

It was surprisingly easy! I had found a recipe from somewhere, although as usual I couldn't tell you where that was, and it only involved five ingredients. I'm a big fan of recipes where I can count the ingredients with one hand.

These were not the actual vegetables used, but a representative sample

National Vegetarian Week - Pasta Bolognese

I really love pasta. Filled pasta with a creamy sauce, macaroni cheese, spaghetti, gnocchi, any kind of pasta with any kind of topping. One of my no-time-to-cook standbys is pasta with tomato ketchup and grated Cheddar (but don't tell anyone, it's my shameful secret).

Vegetarian bolognese with tricolore pasta