Tomato pasta sauce
- 1 tablespoon olive oil
- 2kg tomatoes
- Olive oil spray
- 1 brown onion, finely diced
- 4 garlic cloves, minced
- 1 cup warm water
- 2 tablespoons fresh oregano, chopped
- 2 tablespoon fresh parsley, chopped
- 2 tablespoon fresh basil, chopped
- 1 tablespoon thyme
- 1/2 teaspoon cracked pepper
- 1/2 cup red wine
- Preheat oven to 180°C.
- Line 2 large baking trays with baking paper. Grease with olive oil.
- Slice the tomatoes in half and arrange cut side down on baking trays.
- Roast for 15 minutes or until tomato skin is slightly charred.
- Remove from the oven and let cool.
- Once cool, remove and discard the skin. Set tomatoes aside.
- In a large, deep pot over medium heat spray with olive oil, add onion and garlic and stir-fry for 2-3 minutes.
- Add tomatoes and mash with a potato masher to break the tomatoes up, then add in water.
- Simmer until liquid begins to reduce, about 30 minutes. Stir in oregano, parsley, basil, thyme, cracked pepper and red wine and simmer for a further 10-15 minutes.
- Remove from the heat and allow to cool.
- Once cooled, add to the food processor or use a stick blender and process gently.
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Trek for Australian Hearts
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Aboriginal heart health
Aboriginal heart health
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Heart Health Check Toolkit
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Are you at risk of heart disease?
Are you at risk of heart disease?
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Heart Foundation Recovery Support and Resources
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Support for young adults: Online events
Support for young adults: Online events
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Australian Chronic Disease Prevention Alliance
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Women and heart disease
Women and heart disease
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Workplace giving program
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Media Release - 16 November 2020...
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Clinical Guidelines
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Healthy Food Access Tasmania
Healthy Food Access Tasmania
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The NSW Cardiac Rehabilitation Working Group
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