Rich vege-packed tomato sauce
(at time of publication)
- 3 tablespoons oil
- 2 medium onions, finely chopped
- 3 cloves garlic
- 2 teaspoons dried oregano or mixed herbs
- 1 leek
- 2 sticks celery
- 2 parsnips
- 1 red capsicum, deseeded
- 2 x 400g cans chopped tomatoes
1 In a pan, heat 1 tablespoon of the oil over medium. Add onion, garlic and herbs and cook for 5 minutes until softened.
2 In a food processor, chop remaining veges finely. Add remaining oil to pan. Add veges and cook, covered, for 20 minutes, stirring occasionally.
3 Add canned tomatoes with 2 x ¾ cans water. Simmer for 20 minutes. Season. Once cooked either leave chunky or blend until smooth.
4 Divide evenly between 4 containers. Once cooled, keep chilled.
Nutrition Info (per serve)
No nutrition information available for this recipe.
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