Rich vege-packed tomato sauce

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Bryce Carleton

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This tomato sauce is a great base for any dish that calls for tomatoes - pasta, couscous, Mexican or Spanish, or it can be served as is with your favourite protein.

Serves: 4 batches

Time to make: 1 hr

Ingredients

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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

Instructions

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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.

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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