Hidden Veg Tomato Sauce

This is a great way of getting vegetables into unsuspecting teenagers!!  It makes a great base for pizza or sauce for pasta.  Recipe is from Annabel Karmel.  Wish I'd had her books when Samuel was little.


Hidden Veg Tomato Sauce


2 tablespoons olive oil
1 garlic clove, crushed
1 medium onion, peeled and finely chopped
100g/4oz carrots, peeled and grated
50g/2oz courgette, grated
50g/2oz button mushrooms, sliced
1 teaspoon balsamic vinegar
400g/14oz passata (ready-sieved tomatoes)
1 teaspoon soft brown sugar
1 vegetable stock cube, dissolved in 400ml (2/3 pint) boiling water
handful fresh basil leaves
salt & pepper to taste


Heat the oil in a saucepan, add the crushed garlic and sauté for a few seconds then add the onion and sauté for a further 2 minutes. Add the carrots, courgettes and mushrooms and sauté for 4 minutes, stirring occasionally. Add the balsamic vinegar and cook for one minute. Stir in the passata and sugar, cover and simmer for 8 minutes. Add the vegetable stock and cook for 2 minutes, stirring continuously. Add the basil and season to taste. Transfer to a blender and blitz until smooth.
The added advantage of this recipe is that it seems to work out okay on approximate timings, if you forget to set a timer (that would be me who constantly forgets to set the timer ...). Also, I should think it would work the same on any other combination of veg.


Comments

  1. That sounds really tasty, will have to try it. I've just made a pot of Carrot and Lentil Soup for lunch - it's the right weather for it! x

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  2. Boots look great and will keep your toes toasty. Loved the autumn colours and I missed the walk around the lake. Well done to TTO on the art work.

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