Monday, 24 September 2012

Mixed Vegetable Tomato Sauce

This is a great recipe because it is filled with loads of veggies! I like making this sauce in big quantities because it's great to keep and have as a leftover.

  • 2 bell peppers
  • 1 large egg plant (aubergine) or 2 small ones
  • 2 Zucchinis (courgette) 
  • 2 cans of good quality tomatoes
  • 2/3 of a cup of tomato paste
  • 2/3 of a cup of sundried tomatoes
  • 3 large onions
  • 4 cloves of garlic
  • 1 handful of fresh oregano
  • 1 handful of fresh basil
  • 3 tablespoons of olive oil
  • 1 large carrot
  • Salt and pepper to taste
  • 2 teaspoons of sugar

  1. Coarsely chop your onions and garlic and cook on medium heat in a large pot with olive oil and sugar
  2. Remove the seeds from your bell peppers, chop them and add them to the pot
  3. Let them cook until they are slightly soft while you chop the zucchini and eggplant, then put them in the pot
  4. Add the canned tomatoes and stir frequently
  5. Peel the carrot and grate it into the pot
  6. Depending on how watery the contents of the pot are, you may want to add more or less tomato paste. The more you add, the thicker the sauce will be (if the sauce is too thick, add some water)
  7. Add salt and pepper
  8. Cook on medium heat with a lid until all the vegetables are soft
  9. Chop the sundried tomatoes, basil and oregano and add them once everything is cooked
  10. Optional: the sauce blended is also really delicious but if you prefer it chunky, serve as is!
TIP: Sometimes, the canned tomatoes may leave your sauce with a slightly bitter taste. I find this can be fixed at least slightly be adding the grated carrots for a sweeter taste. If your sauce is still too bitter, I suggest adding a bit more sugar. But ALWAYS taste as you go to see what is missing or what tastes you would like to amplify.

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