Vegetable Sauce
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Shh … Don’t tell anyone! There are five vegetables hiding inside this super tasty tomato vegetable sauce.
This works well as a topping for pizza, as a pasta sauce or even as a sauce for chicken...
We all know that we should include 5 portions of fruit and vegetables in our diet. As well as providing vitamins and minerals they help to protect us against cancers and heart disease. In general the more colourful the food, the more nutritious it is as the actual pigment contains antioxidants. So a red grapefruit is better for you than an ordinary grapefruit and an orange fleshed sweet potato is better for you than an ordinary potato. It is important to ensure that you include a good variety of colours to make sure you are getting a good balance in your diet.
Ingredients
1 tbsp olive oil
1 small red onion, chopped
1/2 leek, finely chopped
1 garlic clove, crushed
1/4 red pepper
1/2 medium carrot, peeled and chopped
1/2 medium courgette, chopped
400 g (14 oz) tin chopped tomatoes
150 ml (5 fl oz) vegetable stock
1 1/2 tbsp tomato purée
1 1/2 tbsp sun-dried tomato paste
1 tbsp tomato ketchup
half tsp caster sugar
1 tbsp torn basil leaves (optional)
Method
Heat the oil in a pan and sauté the onion and leek for approximately 3 minutes, stirring occasionally.
Add the garlic and sauté for 1 minute.
Add the red pepper, carrot and courgette, and cook for a further 3 minutes, stirring occasionally.
Add the tinned tomatoes, stock, tomato purée, paste, tomato ketchup and caster sugar, and stir for approximately 1 minute.
Simmer uncovered for 25–30 minutes, stirring occasionally until thickened. Stir in the basil leaves if using.
Transfer to a blender and blitz the sauce to a purée.
Information
Suitable for freezing
MAKES 4 PORTIONS
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leilasmummy
wrote on 23 Jul, 2010.
wrote on 23 Jul, 2010.
I've just made this sauce as my daughter is getting her appetite back after a tummy bug! Great way to get goodness into her without her knowing and tastes very yummy!!! Makes a good batch too so plenty left over to freeze!
