Vegetable-packed homemade tomato sauce
For those struggling to hit their ‘5 a day‘ – a tomato sauce recipe that incorporates a lot of vegetables which can be used with rice, pasta, pizza or you can even add a stock cube and make it into a soup!
Ingredients
- 1 tsp vegetable oil
- 1 red onion, roughly chopped
- 2 courgettes, roughly chopped
- 2 carrots, roughly chopped
- 2 red peppers, seeds removed, roughly chopped
- 320 g / 11 ½ oz butternut squash, peeled and roughly chopped
- 2 tbsp tomato puree
- 1 tsp dried thyme
- 2 tsp onion granules
- 4 garlic cloves, finely grated
- 2 x 400 g tins chopped tomatoes
- 325 g / 11 ½ oz passata
- Salt and black pepper to season
Method
- Heat a flame-proof casserole dish over a medium heat. Add the oil and onion and fry for 2-3 minutes, until softened
- Add the remaining ingredients, stir well and bring to the boil. Reduce heat and simmer gently for 1 hour, until the vegetables are cooked.
- Pour into a blender and blitz until smooth, then season. Leave to cool, then separate into portions to freeze and use at a later date.
Want more tasty, healthy recipes? Find them on my recipes page.
