This is a great base for a quick meal, you can pour over veges, makes a great Zucchini Noodle sauce, bake veges and protein in the sauce, add herbs and spices to give an Italian or curry twist, it also freezes well.
SERVES: Makes about 3.5-4 Litres
TIME TO PLATE: 1 HOUR
WHAT YOU NEED:
- 3 onions (red are sweeter, brown or white are also good)
- 2 large red capsicums
- 2 sticks of celery
- 2 carrots
- 2 zucchini
- 2 cloves of garlic
- 2 tbsp olive oil
- 4 x 400 g tins of no sugar added tomatoes
- Herbs and spices of your choice
HOW TO MAKE:
- Prep your veg – you can either do this by hand or food processor.
- Put a large pan on a medium heat with 2 tablespoons of oil.
- Add the garlic and any herbs/spices you want to add, fry for 1 minute.
- Add all the prepped veg. Cook with the lid on for 25 minutes, or until the veg are soft but not coloured, stirring regularly.
- Pour in the tinned tomatoes, breaking them up with a wooden spoon, then just under half-fill each tin with water, swirl around and pour into the pan.
- Simmer for 25 minutes, or until the sauce has reduced.
- Leave to cool a little, then blitz in batches until smooth in a blender, or use an immersion soup stick blender.
- Taste, and season.