... before adding to glass jars and storing in the fridge I have used this sauce alone as a tomato soup (it is amazing with toasted sourdough cheese sandwiches for a light dinner), and as the “passata” sauce when making spaghetti bolognaise (just pan fry your meat first then add the sauce along with extras like wine if you like), covering spinach and ricotta cannelloni before baking, as part of the sauce ingredients in curries, etc. So use this wherever you would usually use a tomato passata or puree. The sauce will sit happily in the fridge for a week, and can be frozen for up to three months.