Preparation
- Peel and finely dice the carrots and finely dice the celery and courgette. Add the olive oil to a large saucepan and add the diced onions, carrots, celery and courgette. Cook for 5 minutes, then stir through the garlic puree, chopped tomatoes and vegetable stock. Bring to the boil then reduce to a simmer and cook for 25-30 minutes until the veggies are soft.
- Transfer to a blender along with the basil and blend until smooth. Stir through cooked pasta to serve alongside garlic bread. To freeze:
- Leave to cool then add to a labelled freezer bag and freeze flat. Cooking from frozen:
- Remove from the freezer and defrost. Once fully defrosted, heat in a pan over a medium heat.
Suzanne helps Erin win over the kids with this versatile, veg-packed tomato sauce that can be added to pasta dishes, bakes and even pizza. And with a batch in the freezer, there’s a nutritious meal ready to go when she needs it too. No more disaster pasta here!
Top tip - to make this a soup simply add 400ml of vegetable stock.