7-Veg Tomato Sauce

2 small onions, peeled and quartered

2 small leeks, thouroughly washed, trimmed and quartered

2 sticks of celery, washed and quartered

2 carrots, washed and quartered

2 zucchini, washed and quartered

2 red capsicum, washed, deseeded and quartered

600 butternut pumpkin, peeled and cut into 5cm dice

2 cloves garlic, peeled and crushed

olive oil

2 tbs dried oregano

4 x 400g cans crushed tomatoes (annalisa work well)

process all of the vegetables except the garlic, in batches until finely chopped, don’t process for too long otherwise the vegetables will turn to mush.

put a large non-stick saucepan on a medium heat with 2 tbs oil.

add the garlic and oregano and fry for 1 minute.

add the chopped vegetables.

cook with the lid on for 25 minutes, or until the vegetables are soft but not browned, stirring regularly.

pour in the tomatoes, half-fill each tin with water and swirl around and pour into the pan.

simmer for 25 mintues with the lid off, or until the sauce has reduced.

leave to cool, then process in the blender until smooth.

season with salt and pepper to taste as required.

freeze sauce in snap lock bags.

this works with a mix in of ricotta, rocket, lemon and pine nuts.

fry 2 tbs ricotta cheese in 2 tbs olive oil, finely grate in the zest of 1 lemon, add 2 tbs toasted pine nuts and fry for 1 minute. add 300ml of the sauce and simmer briefly. serve with pasta and lemon dressed rocket leaves on top.