A delicious veggie pasta sauce, crammed full of 6 different vegetables. Perfect for picky eaters or just a great way to add more veg to your family's diet. No added salt or sugar. Great for a pasta sauce or for topping pizzas. It can also be used to replace tomato sauce in most recipes.
Heat the oil in a LARGE saucepan, over a medium heat. Add the onion, garlic, and mixed herbs and stir for a couple of minutes.
Add the remaining vegetables (celery, leeks, carrots, capsicum, zucchini) and cook, covered, for around 20 minutes. Continually check and stir the vegetables, you want them to soften but not burn.
Add the tomatoes, tomato paste, and stock (SEE NOTE 1). Stir until combined. Bring to a boil, reduce the heat and allow to simmer for a further 20 mins.
Allow to cool slightly and then blend until smooth (SEE NOTE 2)
Allow to fully cool before pouring the sauce into containers/zip lock bags for storing. (SEE NOTE 3)
Can be replaced with water if you prefer. Please use water / homemade stock if serving to a baby / young child to reduce sodium levels.
You can blend using a stick blender, food processor or blender. You will probably have to do this in batches due to the volume of sauce.
This recipe makes A LOT of sauce. (Around 2.6kg which is roughly the equivalent of 6-7 commercial jars of pasta sauce.) The reason I make so much is so I only have to make it occasionally and can freeze the remaining sauce for quick and easy weeknight meals. If you prefer you could half or even quarter the recipe.
Nutritional information is an ESTIMATE only, calculated using an online nutrition calculator. Facts should be used as a guide only. Facts are based on the recipe making 19 portions (each portion being around 1/3 of a standard sized jar (400g) of pasta sauce)