Recipe- Healthy Tomato Sauce

[Servalan]

I got this recipe from a newspaper, it's by their resident nutritionist: Jane Clarke. I've made it a couple of times, used it on it's own as a pasta sauce, with tinned white beans as alternative to baked beans and as the base for a curry sauce. The veggies are all hidden, so it's great for sneaking them into vegphobic kids (or men).

 

Makes about 3 pints.

 

600g very ripe tomatoes

1 small butternut squash (chopped and deseeded)

500ml/1pt vegetable stock

1/2 onion (chopped)

2 sticks celery (chopped)

1 clove garlic

2 carrots (peeled, chopped)

1 courgette (chopped)

2 400g/16oz tins chopped tomatoes

 

Prehat oven to 220c/425f

 

Put fresh tomatoes and chopped squash in a dish with some olive oil and roast for about 30 mins. Scrape the flesh from the squash pieces and stick it in blender with the tomatoes and half the stock. Buzz until smooth. Put this through a sieve to get rid of the seeds.

 

Heat some olive oil in saucepan, add onion, celery, garlic, carrots and courgette. Cook until soft. Add tineed tomatoes and the rest of stock. Simmer 15 minutes and let cool off a bit.

 

Mix the two together and blend again until smooth.

 

Time consuming but totally worth it.

[Necie]

What is a courgette?

[pa & ma steel]

"What is a courgette?"

did not know either so checked ask.com it looks like it is a vegetable:

medium aubergine (eggplant) OR medium courgettes (zucchini)

The French term for zucchini is courgette