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 & chopped
1/2 medium courgette, chopped
400 g tin chopped tomatoes
150 ml vegetable stock
1 1/2 tbsp tomato puree
1 1/2 tbsp sun-dried tomato paste
1 tbsp tomato ketchup
1/2 tsp caster sugar
1 tbsp torn basil leaves (optional)
1 small red onion, chopped
1/2 leek, finely chopped
1 garlic clove, crushed
1/4 red pepper
1/2 medium carrot, peeled & chopped
1/2 medium courgette, chopped
400 g tin chopped tomatoes
150 ml vegetable stock
1 1/2 tbsp tomato puree
1 1/2 tbsp sun-dried tomato paste
1 tbsp tomato ketchup
1/2 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.
