This sauce is the ultimate and most versitile 10 min recipe you will ever lay eyes on, its right up there with the very best time and money saving hacks in my kitchen and I have to give all credit to fellow Mrs Wright, Susan, for making it oh so silky smooth, lazier and easier to make than ever before!!
I have always grown up with home cooked meals, and have never really eaten and enjoyed a ready meals – chicken nuggets excluded of course, I am a fiend for a nugget! If I’m poor on time, I’d rather make a simple pasta than throw something in the oven or microwave.
Enter into your life… Wright Lazy Sauce! This tomato based sauce is packed with veggies and flavour! It can be made with fresh ingrediants or veggies that are turning a bit meh that are lying round in the fridge.
Dan is not a huge veg fan so this is one way I can guarantee we get our veg in – and fun fact, he complains when a bolognese etc. is not packed with hidden veg!
How is it lazy I hear you ask… well I used to prep all the veg beforehandand so that it was super small… grating carrots, using the food processor for the onions celery and garlic… it was super messy and I used to make huge batches so that I didnt have the mess so frequently… but not any more!
Now I treat it like a soup and chuck everything in together, I barely chop! When I’m done, I shove the stick blender in or pour it into the soup maker and leave that to do the hard work! So so simple!
It saves me time in prepping veggies, I batch it so I don’t have to do it frequently and its the most amazing tasting and versitile base for so so many recipes… bolognese, lasagne, soup, pasta bake, chilli con carne… basically anything you’d use pasata or chopped toms in, you can use this instead!
It saves money on store bought sauces AND I make it using leftover salad items like tomatos, peppers, celery, onions and carrots… SO simple and SOOO tasty! It freezes really well too – and if you freeze it flat in a food bag, it can be defrosted in cold water in about an hour… so no need to be too organised in getting it out for tea.
Tonight I made almost 4L of sauce which has filled tupperwears for the freezer and made a very large lasagne!
Ingrediants
So lets get to it! Theres no exact science to the recipe but the basic ingrediants that usually get thrown together are;
- Carrots – wash don’t peel as you’re getting extra fiber goodness. Top and tail, cut into rough chunks.
- Onion – peel, top and tail, cut into quarters or eigths if its a large one.
- Celery – top and tail, cut or snap into rough chunks
- Peppers – push the stalk in, rip the pepper roughly into half / quarter and deseed (no knife needed)
- Tomatoes – pull the stalks off, half or quarter if its a big beef tomato. Cherry toms can be left whole.
- Garlic – whole cloves, peel the papery skin off. No need to mess up your fine grater or the crusher (which are a nightmare to clean) – result!
- Tinned Chopped tomatoes
- Pastata
- Tomato puree
- Veg stock cube for added flavour (totally optional!)
- Optional fridge clearing extra’s
- Pesto – today I used half a jar of green which needed using up but you could just as easily use red
- Red onion chutney – today I added a tablespoon of a jar I’m trying to use up
- You could also add fresh chilli’s if you like your sauce a bit spicy
Method
Chuck it all in a pan, boil it for 30-60 mins until the veg is soft
Use a stick blender to make it into a smooth sauce… or if you’re even more lazy like me (but its extra washing up) pop it into a soup maker on the juice setting for 2 mins. You could use the soup maker on a smooth setting but there are so many sweet sugary ingrediants that in my experiance it can stick to the bottom, so I find boiling it in a pan first the best option for me PLUS I always have too much veg to liquid for this.
Hope you enjoy this simple method and recipe – let us know if you try it and what you think!
Love, Jo-Anne x