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Salisbury

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Hidden Vegetable Pasta Sauce

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.
Makes

10

Portions
.Suitable for freezing
.Preparation

10

minutes
.

30

minutes cooking time

Ingredients

  • 3 Carrots
  • 2 Red Peppers
  • 2 Onions
  • 2 Corguettes
  • 5 Cloves Garlic
  • 3 Celery
  • Passatta
  • 1 tbs Mixed Herbs
  • 500ml Vegetable stock (optional-makes the dish go further)
Optional extras (I use them if I have them in the house, and depending who is having the sauce)
  • 1 tsp Chilli powder or flakes
  • 1 tsp Paprika
  • A handful of Mushrooms
  • 1 leek

Method

  1. Chop all of the veg nice and small so that it cooks quicker.
  2. Drizzle a little oil into a large saucepan and soften the onions for a few minutes.
  3. Add the garlic and cook for a couple of minutes.
  4. Add all of the other vegetables and soften slightly.
  5. Add chopped tomatoes or passatta and stock and cook for 20mins.
  6. Remove from the heat and blitz until smooth with a hand blender or liquidiser.
  7. You can freeze this in smaller batches and just defrost the right portions as and when you need.
It also makes a good base for mince dishes.
You can also melt cheese into the sauce for a cheese and tomato pasta sauce-a favourite in our house.

Photo by Jason Leung on Unsplash

Ria Dumbleton

Ria Dumbleton

Ria has 2 girls and previously worked in nurseries for over 15 years and left managing a day nursery when her eldest was born. She now works for Raring2go! as our Digital Content and Strategy Manager

If you are interested in writing for Raring2go! or featuring on our site please email Ria.

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