Hidden Veggie Tomato Sauce
10 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp oil
- 1 medium onion, finely diced
- 2 garlic cloves, crushed
- 3 carrots, finely diced
- 2 celery sticks, finely diced
- 2 courgettes, finely diced
- 1 red pepper, chopped
- 1.5 kg / 3.3lbs passata
- 500 ml / 2 cups veg stock
- 1 tbsp tomato puree
- 1 tsp dried Italian herbs
- 1 tsp paprika
- optional: handful of fresh basil leaves
Method
- Heat the oil in a large saucepan. Add the onions and fry for 2-3 minutes. Add the garlic and fry for another minute before adding the carrots, celery, courgette and red pepper.
- Pour in the veg stock and passata and stir well. Add the tomato puree, dried herbs and paprika and bring to the boil.
- Simmer on a medium heat for about 20 minutes or until the vegetables are soft. If you want to add the fresh basil leaves do so when the vegetables are soft.
- Remove from the heat and blitz either with a hand blender or in an upright blender until smooth.
- Pour the sauce into jars, containers or freezer bags and allow to cool before refrigerating or freezing.