No Tomato Sauce
8 standard portions
Source field check ยท Original source retained
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
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- ยฝ tbsp oil
- 1 onion, diced
- 2 garlic cloves, chopped
- 300g beetroot, chopped
- 500g carrots, chopped
- 200g courgette, chopped
- 700 ml vegetable stock
- 1 tsp oregano
- salt and pepper to taste
Method
- Add the oil, onions and garlic to a saucepan and cook for 3 - 4 minutes.
- Add the chopped beetroot, carrots and courgette, along with the stock and oregano.
- Season with a little salt and pepper.
- Bring to the boil and then simmer for about 15 minutes until the vegetables are soft.
- Blitz either with a hand blender directly in the saucepan or transfer to a stand blender.
- Serve with cooked pasta for a simple pasta sauce or use as a pizza sauce or in recipes such as bolognese as a tomato sauce replacement.