Preserves

Chunky primavera

Author: Sophie Gray - Food Writer, Author

Photographer: Melanie Jenkins

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Serves: 24 (makes approx 3 litres or 6 x 500ml jars, serves 4 per 500ml)

Time to make: 50 mins

Ingredients

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2 tablespoons olive oil
6 courgettezucchiniXszucchini, summer squashX, quartered lengthwise, chopped
4 stalks celery, chopped
2 large onions, chopped
4 cloves garlic, crushed
4 capsicums, chopped
2 litres passata
1 tablespoon dried oregano
2 tablespoons tomato paste
2 tablespoons sugar (or to your taste)
salt and pepper (optional)
a couple of handfuls of fresh parsley, chopped
½ cup lemon juice

Instructions

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1 Heat oil in a large stock pot. Cook onions, garlic and celery until soft. Add remaining vegetables.

2 When vegetables begin to soften, stir in passata, oregano, tomato paste, sugar and seasoning (if using). Bring to a simmer. Cook until vegetables are tender. Stir in parsley and lemon juice.

HFG tip

See our article Preserving basics for some handy preserving techniques.

Nutrition Info (per serve)

Calories 38 cal

Kilojoules 160 kJ

Protein 2 g

Total fat 1 g

Saturated fat 0 g

Carbohydrates 5 g

Sugar 5 g

Dietary fibre 2 g

Sodium 120 mg

Calcium 20 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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