Tomato and Veggie Pasta Sauce |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is from a Delicious magazine and a great way for kids to eat vegetables without knowing it. I add chopped parsley and basil to mine but little kids don't like green bits . I puree the whole thing with a stick blender, but you may want to put the cooked tomatoes through a sieve to remove seeds and skins. Ingredients:
600 g ripe tomatoes |
1 small butternut pumpkin, peeled and chopped |
olive oil |
500 ml stock, any is fine |
1 small onion, chopped |
2 celery ribs, chopped |
2 carrots, chopped |
1 zucchini, chopped |
2 (400 g) cans diced tomatoes |
Directions:
1. Heat oven to 220°C.
2. Roast tomatoes and pumpkin with a splash of oil for 40 minutes or till very soft.
3. Blend pumpkin and tomatoes with 1 cup of stock till smooth.
4. Pass through sieve to remove skin and seeds.
5. In a large pot heat a splash of oil and cook all the other chopped veggies for 5 - 10 minutes till soft.
6. Add canned tomatoes and 1 remaining cup of stock.
7. Simmer 25 minutes.
8. Use a stick blender and blend both mixtures together or whiz till smooth in a food processor.
9. Add chopped herbs if you like and season to taste.
10. Serve over pasta of your choice.
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