smRt Tomato Pasta Sauce with Sneaky Veg

Pasta sauce.jpg

SERVES A LOT OF PEOPLE
TIME 5 MINS PREP, 15 MINS COOK
LOW DIFFICULTY


METHOD

  1. In a large pot heat your oil

  2. Add the onion, garlic, carrot, celery and chilli and cook for a few minutes until the onions have some colour (you can slice them in a food processor first, but not too fine or else they’ll be very wet and not fry so well)

  3. Add a splash of white wine to take the flavour from the bottom of the pot (you can use water if you can drank all the wine last night…)

  4. Add all the other ingredients and bring to the boil

  5. Reduce the heat and simmer for 10 mins

  6. Blitz with a hand blender and further simmer (the longer the better, but not til the end of time…)

  7. Not all veg is the same so you may need to balance the flavours and texture to your liking. Too sweet: add a little salt and pepper. Too tart: add a squirt of tomato ketchup. Too thin, add a little cream. Too thick: add a splash of water.

INGREDIENTS

  • 2 tins of peeled, chopped tomatoes

  • 4 cloves garlic peeled and chopped

  • 1 large or 2 small onions sliced

  • 1 medium carrot sliced or diced (no need to peel it)

  • 2 roasted red peppers (most shops sell them, or use fresh)

  • 3 sticks of celery sliced

  • 2 tbsp extra virgin olive oil or coconut oil

  • 1 veg stock cube

  • 2 tbsp tomato paste

  • 1 small fresh chilli finely chopped, or pinch of dried chilli flakes (for flavour, not heat)

  • A splash of white wine (or water)

  • A bunch of fresh parsley and basil (or 1 tbsp of pesto)

 

Sound good? You can buy smRt penne here and smRt gluten free fusilli here.

Bonus tips: This is really easy to make using 100% organic ingredients. Try the sauce with arrabbiata, bolognese, meat balls, mussels marinara, or substitute for cream in most creamy pasta dishes. The roasted red peppers add a creamy texture and depth to the sauce. This sauce freezes down well for use in loads of recipes at a later date :-).