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Tomato and courgette pasta sauce

It is so easy to make pasta sauce, which is much more healthy than anything you buy in a supermarket or deli. This tomato and courgette pasta sauce is ready in 20 minutes; you can make it as thick as you want (so some of it could be used as a pizza sauce, spread or dip). You can freeze this sauce, so make two-three times more, then  use portions for meatballs, pasta dishes, lasagne, stuffed vegetables etc. See more homemade pasta sauce>
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large onion
  • 2 celery sticks
  • 1 carrot
  • ½ red pepper optional
  • 1 Tbsp olive oil
  • 2 cloves of garlic
  • 1 courgette
  • 500 g tomatoes roughly chopped
  • 1 Tbsp dried oregano or marjoram
  • 500 ml approx. vegetable stock or water

Method
 

  1. Finely chop the onion, celery, carrot and red pepper.
  2. Heat the oil in a large saucepan and gently sauté the chopped vegetables for about 8 minutes, then add the garlic & dried herbs and cook for another 2 minutes.
  3. Meanwhile, roughly chop the tomatoes and courgette.
  4. Add these to the pan, then add the stock and bring to the boil. If you’re using water, add some salt.
  5. Cook for about 10 minutes, then process it with a hand-held blender. You can add some fresh herbs too, such as basil, parsley, coriander, dill etc. The sauce can be smooth or rustic (a bit textured). If it’s too thick, add more stock (you could add more stock after defrosting it, if you’re planning to freeze bathes for later use).