But this one was sooo good, I didn't want to lose it. So I thought I might as well put it on my blog where I can have it forever, and then I can share at the same time. Stick this on some ravioli, or spaghetti, add some toasted bread, and you've got an amazing meal every time. Best part is, it makes a ton and freezes well, and you're getting your daily dose of veggies x 10 every time you eat this.
Chop:
2 small onions
1 small leek (thoughly washed, use only white and light green parts)
2 stalks of celery
2 red bell peppers
Grate or use a food processor:
2 zucchinis
2 carrots
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| At this point you will be really tired of chopping and grating, but will think, "I didn't know veggies could smell this good" |
Heat large saucepan to medium heat, add 1 tbsp olive oil.
Add veggies (prepared above)
Add large pinch of dried oregano
2 bay leaves
Cook slowly, stir occasionally, 20 min, lid on
until veggies are soft but brown
Meanwhile peel, scoop and seeds and grate
1 small butternut squash
Add to pan.
Also add:
4 (14.5 oz) cans of plum tomatoes with juice
2 cups water
pinch of sea salt and freshly ground black pepper
Bring to a boil, then simmer 30 minutes until squash is soft
Take pan off heat, spoon out bay leaves
Let sauce cool slightly before blitzing with stick blender until smooth (or use a blender or food processor in batches)
Makes 13 cups
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| Seriously. good. tomato sauce. |
Prep time: 15-30 min
Cook time: 1 hr.
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