My Deep Freeze
For the first time in my adult life I own a deep freeze. Oh the joy of having extra freezer space! The thing that makes me love my deep freeze the most is my ability to pre-cook meals and freeze them. Those nights when I don’t feel like cooking or can’t figure out what to cook, I can just grab something out of my pre-cooked meals stock in the glorious deep freeze. As I'm experimenting with cooking, I am finding new delicious meals that taste great after freezing and I’ll share them with you.

Here is a simple recipe for Mediterranean Pasta Sauce that does just that. Try it for yourself.


Mediterranean Pasta Sauce – for the freezer

9-12 Hot House Tomatoes quartered and then cut in half
500 ml of Mammoth Pitted Greek Green Olives drained
1 – 398 ml can of Pitted black Olives drained
500 ml of Marinated artichoke hearts drained
1 large brown onion chopped
1 tbsp oregano
1 tsp thyme
1 tsp minced garlic
2 tbsp olive oil
1 -156ml can tomato paste


Mix tomatoes, olives, artichoke hearts, onion, oregano, thyme and olive oil in a deep casserole dish (i.e., lasagna pan) and bake at 450 degrees Celsius for approximately 1 hour or until tomatoes start breaking down and onion starts to caramelize. Add and mix in tomato paste once sauce is taken out of oven but is still hot. During the summer, for a lighter pasta sauce, skip the tomato paste all together. This recipe yields approximately 8 servings of sauce. I recommend splitting it in half and freezing for those nights when you just can’t be bothered cooking.

If you have a favorite pre-cooked freezer meal, I'd love to give it a try and share it with our readers. Please e-mail me the recipe.

Enjoy,
Sarah

Labels: Cooking, Deep Freeze, Freezer, Mediterranean Pasta Sauce, Recipe, Sarah

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