For the tomato sauce:
Making your own tomato sauce is super easy, and you can prepare it in batches to freeze so you always have a nutritious cooking ingredient to hand. You don’t have to follow our suggestions for the vegetables; just make sure you include the two cans of tomatoes and any vegetables you like. You can also vary the quantity of garlic according to your taste.
Ingredients
- 2 small Onions
- 2 small Leeks
- 2 Celery sticks
- 2 Carrots
- 2 Zucchinis
- 2 Red capsicums
- ½ Butternut squashes
- 4 Cloves of garlics
- Olive oil
- 2 teaspoon Dried herbs (oregano or Italian mixed herbs work best)
- 2 400 g Cans of tomatoes
Instructions
- Wash, peel and chop the vegetables.
- Heat 2 tablespoons of the oil on medium heat in a large pan. Fry the garlic and herbs for 1 minute, then add the prepared vegetables.
- Cook with the lid on for 25 minutes or until the veggies are soft, stirring every now and again.
- Add the canned tomatoes, breaking them up, and simmer for another 25 minutes. Leave to cool, then blitz the sauce in a food processor until smooth.