INGREDIENTS
2 tbsp olive oil
2 onions ,finely chopped
1 tsp minced garlic
2 tsp dried Italian herbs
3 celery stalks ,trimmed and finely chopped
2 medium leeks ,trimmed and finely chopped
2 medium carrots ,peeled and finely chopped
2 medium red bell peppers (capsicum) ,finely chopped
1 medium zucchini (courgette) ,finely chopped
2 28oz cans (4 x 400g cans) crushed tomatoes
1 tbsp tomato paste (tomato puree)
2 cups (500ml) stock/broth (chicken or vegetable)
INSTRUCTIONS
1. Heat the oil in a large saucepan, over medium heat. Add the onion, garlic, and mixed herbs and stir for a couple of minutes.
2. Add the remaining vegetables (celery, leeks, carrots, capsicum, zucchini) and cook, covered, over medium-low heat for around 20 minutes. Continually check and stir the vegetables, you want them to soften but not burn.
3. Add the tomatoes, tomato paste, and stock. Stir until combined. Bring to a boil, reduce the heat and allow to simmer for a further 20 mins.
4. Allow to cool slightly and then blend until smooth. Taste and season accordingly (do not season if making for a baby).
5. Allow to fully cool before pouring the sauce into containers/zip lock bags for storing.
credit: healthylittlefoodies.com