2 tbsp light olive oil<br />
1 garlic clove, crushed<br />
1 medium onion, peeled and finely chopped<br />
100 g carrots, peeled and grated<br />
50 g courgette, grated<br />
50 g button mushrooms, sliced<br />
1 tsp balsamic vinegar<br />
400 g passata (ready-sieved tomatoes)<br />
1 tsp soft brown sugar<br />
1 vegetable stock cube dissolved in 400ml boiling water<br />
1 handful fresh basil leaves, torn<br />
salt and freshly ground black pepper<ol>
<li>Heat the oil in a pan, add the crushed garlic and sauté for a few seconds, then add the onion and sauté for a further 2 minutes.</li>
<li>Add the carrots, courgette and mushrooms and sauté for 4 minutes, stirring occasionally.</li>
<li>Add the balsamic vinegar and cook for 1 minute.</li>
<li>Stir in the passata and sugar, cover and simmer for 8 minutes.</li>
<li>Add the vegetable stock and cook for 2 minutes, stirring continuously.</li>
<li>Add the basil and season to taste.</li>
<li>Transfer to a blender and blitz until smooth.</li>
</ol>
Hidden Vegetable Sauce
Shh … Don’t tell anyone! There are five vegetables hiding inside this super tasty tomato veggie sauce.
