Tomato sauce with vegetables
In the Summer when the markets are full of ripe tomatoes it’s worth buying a lot to make tomato sauce that can be used for many recipes. This easy vegan tomato sauce with vegetables is also a versatile recipe – use it as pasta, pizza, stew or lasagna sauce; add some stock and green veggies, and you’ll have a quick and healthy soup.
Ingredients
Method
- Finely chop the onion, celery, garlic, bell pepper and carrot.
- Heat the oil in a large saucepan and gently sauté the chopped vegetables, under a lid, for about 8 minutes.
- Meanwhile, chop the aubergine and courgette
- Add the capers, chilli flakes, dried herbs, aubergine and courgette to the pan. Put the lid on and sauté for another 5 minutes or so.
- Chop the tomatoes and add to the pan. Add the bay leaf and salt & pepper. Bring to the boil, then turn down the heat and gently simmer for about 25-35 minutes, until the vegetables are soft. You might need to add some water if it’s getting too sticky.
- Remove the bay leaf and, using a stick blender or liquidizer, purée it until you get a textured or smooth sauce, depending on your liking.
- Let it cool in the pan, then transfer it into plastic containers or freezer bags, and chill or freeze the portions for future meals.