Tomato and Veggie Pasta Sauce

“This is from a Delicious magazine and a great way for kids to eat vegetables without knowing it. I add chopped parsley and basil to mine but little kids don't like "green bits". I puree the whole thing with a stick blender, but you may want to put the cooked tomatoes through a sieve to remove seeds and skins.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat oven to 220°C.
  2. Roast tomatoes and pumpkin with a splash of oil for 40 minutes or till very soft.
  3. Blend pumpkin and tomatoes with 1 cup of stock till smooth.
  4. Pass through sieve to remove skin and seeds.
  5. In a large pot heat a splash of oil and cook all the other chopped veggies for 5 - 10 minutes till soft.
  6. Add canned tomatoes and 1 remaining cup of stock.
  7. Simmer 25 minutes.
  8. Use a stick blender and blend both mixtures together or whiz till smooth in a food processor.
  9. Add chopped herbs if you like and season to taste.
  10. Serve over pasta of your choice.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: