This sauce is the best way to get vegetables into your children without them knowing. You can stir it through pasta or rice, use it in pasta bake, use it in a vegetarian lasagne or even pour it over your steak or chicken.
Gluten, dairy, egg and nut free.
INGREDIENTS:
- 1 brown onion, finely diced
- 1 jar tomato passata sauce
- 1 large carrot, finely diced
- ½ head of broccoli, cut into small florets
- ¹⁄³ head of cauliflower, cut into small florets
- 2 sticks celery, finely sliced
- 1 clove garlic, crushed
- 1 tsp. mixed dried herbs
- ¼ tsp. salt
- ¹⁄8 tsp. pepper
- ¾ Cup water
- 1 Tbsp. extra virgin olive oil
METHOD:
- Heat a large saucepan on medium-high heat. Add oil and heat until bubbling.
- Toss in the onions and cook for 2-3 mins until soft and translucent.
- Stir in the garlic for 1 minute, don’t let it burn.
- Stir in the carrots and celery and cook for 1 minute, then add in the rest of the vegetables and salt and pepper.
- Cook, stirring for 2 minutes.
- Pour in the passata sauce and herbs and add the water to the empty jar. Swish the water around the jar and pour it into the pot.
- Bring the sauce to the boil, stirring occasionally.
- Place the lid on the saucepan, reduce the heat to low and simmer for 15-20 minutes or until all the vegetables are soft.
- Once the vegetables are soft, blend the sauce to make a smooth consistency.
- Simmer for a further 2 minutes. If it is too thick, add a little more water.
- Serve as a sauce for pasta, rice, potatoes, steak or chicken. I also use mine in a meat free lasagne.
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