Name: 7-veg tomato sauce
Total time: 1 h
Yield: 1
Ingredients: 2 small onions; 2 small leeks; 2 sticks of celery; 2 carrots; 2 courgettes; 2 red peppers; ½ a butternut squash (600g); 2 cloves of garlic; olive oil; 2 teaspoons dried oregano; 2 x 400 g tins of quality plum tomatoes

7-veg tomato sauce

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Total Time:
1 hour

Versatile tomato sauce recipe uses any veggies, perfect for various dishes. Makes a large batch to freeze for future meals. Customize with extra tomatoes for more sauce.

Ingredients:

2 small onions
2 small leeks
2 sticks of celery
2 carrots
2 courgettes
2 red peppers
½ a butternut squash (600g)
2 cloves of garlic
olive oil
2 teaspoons dried oregano
2 x 400 g tins of quality plum tomatoes

Instructions:

Prepare your vegetables by peeling the onions, washing and trimming the leeks, celery, carrots, and courgettes, deseeding the peppers and squash. Finely chop all the vegetables. Peel and finely chop the garlic. In a large pan over medium heat, heat 2 tablespoons of oil and add the garlic and oregano. Cook for 1 minute, then add the chopped vegetables. Cook covered for 25 minutes until vegetables are soft, stirring occasionally. Add the tinned tomatoes, break them up with a wooden spoon, and fill each tin halfway with water. Swirl water and pour into the pan. Simmer for 25 minutes until the sauce thickens. Let it cool slightly, then blend until smooth. Season to taste before serving.

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