This week I wanted to share my step-by-step guide on how I vacuum seal cooked meals such as soups, stews, casseroles, sauces and anything else that is liquid based.
First, I divide into portions using takeaway containers. Then I place these in the freezer overnight. The following day I pop the frozen meal or sauce out of the container and into a vacuum seal bag, then seal and place back in the freezer! They easily stack too for space saving.
This year I had a tomato seed that escaped it's packaging and it has simply gone nuts this Summer, with a single plant providing over 10 containers worth of my secret spicy tomato sauce! You can find my recipe below, and it's a great base for meat stews, tomato soup, or reheat and thicken by boiling and reducing the stock then add some tomato paste and use as a base for Pizza night!
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3-4 litres water
3 large onions, chopped
2 medium red Chillis, deseeded and chopped (We used homegrown 'Gringo Killer' variety from a friend who cultivated these in India, these are optional to suit your taste.)
Half a whole garlic, crushed
Good pinch of Salt & Pepper to taste
1/2 cup chopped Parsley
1/2 cup chopped Basil[/tab] [tab]
Chop the tomatoes and place in a large/deep saucepan, cover with enough water that they are all covered. Bring the water to boil then simmer for 10 minutes.
Add the rest of the ingredients and stir, simmer for up to 3 hours until reduce to a consistency to suit your needs.
Portion and vacuum seal once cooled.