Turn homemade tomato sauce into 3 wholesome meals

Stir things up with saucy recipes

A three-step homemade tomato sauce recipe becomes the base for a trio of delicious meals:


Makes 2.5kg
Prepare 5 minutes plus cooling
Cook 35 minutes

  • 2 tbsp olive oil
  • 2 red onions, finely chopped
  • 1 bunch parsley, leaves picked and chopped
  • 3 x 400g cans SpinneysFood Whole Peeled Italian Cherry Tomatoes
  • 3 x 400g cans SpinneysFood Chopped Italian Tomatoes with Garlic and Olive Oil
  1. Set a large saucepan with the oil over a medium- high heat. Fry the onions for 5-7 minutes, until soft and translucent.
  2. Stir in the parsley and tip in the tomatoes. Bring to the boil briefly, reduce the heat and simmer for 25 minutes, until it reaches a thick sauce consistency. Season, remove from the heat and leave to cool completely.
  3. The sauce can be used to make these three recipes and any left over can be frozen for up to 3 months.


Serves 2
Prepare 15 minutes
Cook 1 hour

  • 400g SpinneysFood Aubergines, sliced into 1cm rounds
  • 250g SpinneysFood Lamb Mince
  • 2 tbsp allspice
  • 600g basic tomato sauce
  • 1 bunch oregano, leaves picked
  • 50g SpinneysFood Baby Spinach
  • 250g crème fraîche
  • 50g parmesan, finely grated
  • mixed salad leaves, to serve (optional)
  1. Preheat the oven to 200°C, gas mark 6. Put the aubergines and 2 tbsp oil in a bowl, season, toss to coat and arrange on a baking tray. Cook for 20-25 minutes, turning halfway, until soft and golden.
  2. Meanwhile, set a large pan with the remaining oil over a medium-high heat. Add the mince and fry for 3-5 minutes, until browned. Stir in the allspice and cook for a further minute.
  3. Pour in the tomato sauce and add three-quarters of the oregano. Reduce the heat to medium and simmer for 20 minutes. Season, stir through the spinach and remove from the heat.
  4. Combine the crème fraîche and 40g parmesan in a bowl. Season.
  5. In a medium-sized baking dish, layer a quarter each of the mince, aubergine and crème fraîche mixture. Repeat the process 3 more times, finishing with a layer of crème fraîche.
  6. Sprinkle with the remaining parmesan. Bake for 20-25 minutes, until the cheese is golden and sauce bubbling. Scatter over the remaining oregano and serve the moussaka with salad leaves, if you like.


Serves 2
Prepare 15 minutes
Cook 30 minutes

  • 3 tbsp olive oil
  • 2½ tbsp Madras curry paste
  • 600g basic tomato sauce
  • 3 tbsp desiccated coconut
  • 1 x 400g can SpinneysFood Chick Peas
  • ½ bunch coriander, leaves and stalks roughly chopped
  • 100g wholegrain rice
  • 300g white fish fillet, skinned and cut into 2.5cm pieces
  • 1 red onion, cut into thin wedges
  • 3 tbsp natural yogurt, plus extra to serve
  1. Set a large saucepan with 1 tbsp oil over a medium heat. Fry the curry paste for 30 seconds, stirring continuously. Add the tomato sauce, coconut, chick peas, half the coriander leaves and all the stalks. Stir well, cover with a lid and simmer for 15 minutes.
  2. Meanwhile, cook the rice according to pack instructions. Preheat the grill to high.
  3. Put the fish, onion wedges and remaining oil in a bowl. Season and toss to coat.
  4. Thread the fish and onion onto 4 wooden skewers soaked in water for 30 minutes. Grill for 10 minutes, turning often, until the fish is lightly golden and just cooked through.
  5. Stir the yogurt through the curry, divide among two small bowls and garnish with the remaining coriander leaves. Serve with the rice, fish skewers and extra yogurt.


Serves 2
Prepare 20 minutes plus cooling
Cook 1 hour 5 minutes

  • 5 garlic cloves
  • 2 tbsp olive oil, plus extra to serve
  • 200g Jersey Royal potatoes, cut into small cubes
  • ¾ bunch sage, leaves picked and roughly chopped, plus extra leaves to garnish
  • 600g basic tomato sauce
  • 100g masoor dal lentils, rinsed
  • 500ml vegetable stock
  • 1 x 125g mozzarella ball, roughly torn
  • SpinneysFood Everyday Wholemeal Bread, to serve (optional)
  1. Preheat the oven to 200°C, gas mark 6. Put the garlic on a sheet of foil, drizzle with 1 tbsp oil and wrap tightly. Roast for 25 minutes, until really soft. Leave to cool, then squeeze the flesh from the skins. Roughly chop and set aside.
  2. Set a large saucepan with the remaining oil over a medium heat. Cook the potatoes for 5 minutes, stirring occasionally. Stir in the chopped sage, tomato sauce and roasted garlic.
  3. Add the lentils and stock. Bring to the boil, reduce to a simmer, then cover with a lid. Cook for 30 minutes, stirring occasionally, until the potatoes and lentils are tender.
  4. Transfer to a blender and blitz until smooth, adding a splash of hot water to loosen if needed. Season.
  5. Pour the soup into two warm bowls and top with mozzarella and a drizzle of olive oil. Garnish with the sage leaves and serve bread on the side, if you like.