Hidden Vegetable Tomato Sauce

In every kitchen there are some basic recipes we can whip out in a few minutes. You know those nights when you’re just so exhausted, you can’t be bothered whipping up a storm?

Well this basic tomato sauce is a one pot dinner that can be ready in 20 minutes.

It’s one I always make in a large batches and freeze in individual glass jars. If I have a crazy day I simply pull it out of the freezer in the morning, and all I need to do when I get home is boil the pasta. Dinner is ready in 10 minutes.

I’ve made some variations to the traditional napoli sauce my mum taught me when I was a kid. I pack some extra vegetables to create a nourishing sauce and it makes it much creamier. I hope you love it as much as my family does.

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Serves: 8

Ingredients

A bottle tomato passata or 2 cans fresh tomato

1 white onion

1 large carrot

2 zucchini

Handful of basil leaves

Teaspoon salt

2 tablespoons olive oil

Method

• Dice the onion in small pieces. In a medium saucepan saute onion with two tablespoons of olive oil. Cook until the onion start to brown.
• Slice carrots and zucchini into small pieces and toss into the saucepan and allow to brown and soften — about four minutes should be enough.
• Add the bottle of passata and a handful of fresh basil leaves.
• Add salt.
• Cook on medium heat for about 20 minutes. I’m a huge fan of tasting as I go and encourage you to do the same. At the 20 minute mark taste for salt and make sure the tomato has a rich flavour.
• Once cooked blend thoroughly until you have created a smooth creamy sauce.
• Mix with your favourite pasta and top with your favourite Parmesan — dairy or vegan.