Serves:
8
Prep time:
15 mins
Cook time:
30 mins
Ingredients:
olive oil
1 onion, finely diced
2 carrots, finely diced
2 sticks of celery or 1/2 fennel bulb, finely diced
1 sweet potato, finely diced (optional)
1 courgette, finely diced
500g passata + 500ml water or stock (or use 700g of roughly chopped ripe tomatoes and only 250ml water or stock)
1 tbsp mixed dried herbs or dried oregano
salt & pepper
Veg Portions / Serving:
2
Recipe created for Veg Power by Claire Wright. Food photography by Claire Wright | raisingsugarfreekids.com
Claire Wright from addsomeveg.com shares 3 simple ways to prepare tomatoes that the whole family will enjoy.
This is next-level pasta sauce: healthy, tasty, cheap and packed with plenty of veg.
Method:
Heat a couple of tablespoons of olive oil in a large saucepan over low-medium heat and gently fry the onion, carrot, celery or fennel, sweet potato and courgette (all chopped as small as you can) for about 10 mins, or until veg is softened and just slightly golden.
Pour over the passata and water or stock (or tomatoes and water or stock) and herbs, stir until mixed well and bring to the boil. Turn the heat back down and let the sauce simmer for about 15-20 mins, until it is thickened and the veg is soft.
Blitz with a hand-held blender or in a food processor. You can serve straightaway over cooked pasta, or use it in any recipe that calls for tomato sauce or tinned tomatoes or passata. Alternatively, you can allow it to cool completely and then freeze in portions in freezer-safe containers of bags for up to 6 months and just defrost when ready to use.
Made a big batch to fill the freezer with and wondering how to use it? Check out our top tips on 7 ways to use it here.
