H O M E
2 tbsp Olive Oil
2 Onions, finely chopped
1 tsp Minced Garlic
2 tsp Dried Mixed Italian Herbs
3 Celery stalks, trimmed and finely chopped
2 Leeks, trimmed and finely chopped
2 Carrots, peeled and finely chopped
2 Bell peppers, finely chopped
1 Courgette, finely chopped
1.6kg (4 x 400g Cans) Chopped Tomatoes
1 tbsp Tomato Paste (tomato puree)
500ml (2 cups) Vegetable or Chicken Stock
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). 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.
Allow to fully cool before pouring the sauce into containers/zip lock bags for storing.