Base tomato sauce
(from Elyce123’s recipe box)
can be frozen, makes about 1.75 litres
Source: delicious. September 2005
Prep time: 15 minutes
Cook time: 45 minutes
Categories: September
Ingredients
- olive oil
- 1 small onion, roughly chopped
- 1/2 leek, roughly chopped
- 1 stick celery, roughly chopped
- 1 small courgette, roughly chopped
- 1/2 red pepper, deseeded and roughly chopped
- 1/4 butternut squash, peeled, deseeded and roughly grated
- 4 x 400g cans Italian plum tomatoes
Directions
-
Heat a good splash of olive oil in a medium saucepan. Add all the chopped vegetables, cover and sweat for about 10 minutes, stirring occasionally, until softened. Add the squash and cook with the lid off for 5 minutes, until soft, mushy and mixed in with the other vegetables.
-
Add the tomatoes, season and bring to the boil. Simmer for 30 minutes, then remove from the heat and blend with a stick blender until smooth. Taste and add more salt and pepper, if necessary. Add a splash of water if it’s a bit thick.