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Healthy Homemade Pasta Sauce With Hidden Veg

This healthy homemade pasta sauce with loads of hidden veg makes an absolutely brilliant base for a number of easy and quick mid-week dishes - from a simple pasta sauce, to spaghetti bolognese or even a tasty homemade pizza base!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Servings 12

Ingredients
  

  • 2 Carrots
  • 2 Red Peppers or 1 red and 1 orange/yellow
  • 2 Courgettes
  • 2 Onions - red or white
  • 1 Aubergine
  • 1 Butternut Squash
  • 6 Garlic Cloves
  • 4 sprigs Fresh Thyme
  • 2 tbsp Dried Mixed Herbs
  • 4 tins Tomatoes - chopped or plum
  • 2 tins Water
  • 1 tbsp Red Wine Vinegar or Balsamic Vinegar
  • 1 tbsp White Sugar
  • 2 tbsp Red Pesto - optional
  • 2 tbsp Chopped Sun-dried Tomatoes - optional
  • 1 pinch Salt and Pepper to taste
  • 4 tbsp olive oil

Instructions
 

  • Roughly chop all of the veg other than the garlic (cut the carrots smaller than the other veg as they are harder)
  • Peel the garlic and smash lightly with the back of a knife and add it to the rest of the chopped veg
  • Drizzle with the olive oil
  • Sprinkle with salt and pepper and the mixed herbs
  • Mix well in a large roasting tray
  • Cook in the oven at 200°c for 20 minutes
  • Mix well
  • Cook in the oven at 200°c for a further 20 minutes
  • Whilst the veg is roasting, add all of the tins of tomatoes to a large saucepan or casserole dish
  • Fill two of the tins of tomatoes with water and empty them into the pan
  • Add the red wine vinegar
  • Add the sugar and the whole sprigs of thyme
  • Add the red pesto and sun-dried tomatoes if using them
  • Bring the pan to the boil and leave to simmer until the roasted veg is done
  • Add the cooked veg to the pan and simmer (uncovered) for a further 20 minutes
  • Remove the sprigs of thyme from the sauce
  • Blitz with a stick blender until smooth
  • Add salt and pepper to taste
  • Add water to your desired consistency
  • Add portions to freezer bags, label with the date and name of sauce and lie each one flat in the freezer. You can also keep some out for your dinner that night!

Notes

[recipe][recipe]
The types and amounts of veg can be varied depending on what you've got in and what needs using up, but I always include onions, red pepper, courgette and garlic.
If you have any cherry tomatoes that are a bit past it then they are great to add in too and make it taste even better.
Chop the carrots smaller than the rest of the veg as they are harder so take longer to cook.
The pasta sauce will keep in the fridge for 3 days, and the freezer for 4 months.