Vegetable Sauce
Shhh… don’t tell anyone but there are five veggies hiding inside this super tasty tomato sauce. Use to stir through pasta, on top of a pizza or pour over chicken.
Vegetarian
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
400g tin chopped tomatoes
150ml 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 (optional, to taste)
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 and chopped
1/2 medium courgette, chopped
400g tin chopped tomatoes
150ml 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 (optional, to taste)
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 another 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, tomato paste, tomato ketchup and caster sugar (if using), 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 smooth consistency.
