Hidden vegie tomato pasta sauce
1 brown onion, chopped
½ leek, chopped
1 stick celery, chopped
1 carrot, chopped
¼ butternut pumpkin, peeled & chopped
½ red capsicum, deseeded & chopped
2 cloves garlic, peeled
1 tbsp olive oil
1 large zucchini, chopped
½ cup mushrooms, chopped
1 tbsp tomato paste
2 400g tins crushed Roma tomatoes
1 tsp dried Italian herbs
Salt & pepper
Process the onions, leek, celery, carrot, pumpkin, capsicum and garlic in a food processor until a coarse paste is formed.
Heat 2 tablespoons of oil in a very large saucepan over a high heat. Add the processed vegetable mix, reduce to low and cook for 20 minutes, stirring frequently.
Meanwhile process the zucchini and mushroom until finely chopped. Add this mix to the pan and cook, stirring for 5 minutes. Add the tomato paste and stir through until well combined.
Add the tinned tomatoes and herbs and season. Simmer, stirring occasionally for 1½ hours or until thickened.
Use as a pizza sauce, on pasta or in place of tinned tomatoes in recipes.
- Keep in the freezer to make a quick meal.