Ingredients

• 1 Tbsp Olive Oil
• 1 large onion diced
• 1 tin of chopped tomatoes
• 1 finely diced large carrot
• 1 medium diced courgette
• 1 small red pepper diced
• 1 stick of celery finely sliced
• 1 finely sliced garlic clove
• 1 tbsp tomato puree
• 1 tbsp brown sugar
• 1 teaspoon dried basil or fresh if preferred
• 500 ml vegetable stock

Method

• 1. Heat oil in a large sauce pan and gently fry onion and garlic until soft (avoid browning)
• 2. Add all remaining vegetables and gently fry stirring for 5 minutes
• 3. Add chopped tomatoes, tomato puree and brown sugar and stir for approximately a further 5 minutes
• 4. Pour in vegetable stock and bring to the boil
• 5. Let sauce simmer for 15 mins , Let it cool before blending in a food processer.
• (Makes 1ltr. extra sauce can be stored in the refrigerator in a sealed container for 2 days and is also suitable for freezing)

Allergies

Ask us about allergens

Serves

Serves 4