Simple comfort food, jam packed with hidden goodness. This is an easy and flavourful pasta sauce that you can serve immediately, freeze or even jar for a later date. With a rich tomato flavour and packed full of veggies and it is tasty.
INGREDIENTS:
- 1 small eggplant
- 2 capsicum
- 2 carrots
- 1 zucchini
- 1 leek,
- 4 garlic cloves
- 2 x 400g tins of chopped tomatoes
- 6 tablespoons balsamic vinegar
- 200ml vegetable stock
- 2 tablespoons dried oregano
- A pinch of sea salt and black pepper
- 4 serves of cooked pasta
- For an extra flourish… have some rocket and shaved parmesan on hand to sprinkle on top
METHOD:
- Put all of the ingredients into a food processor and chop them up. You can chop by hand, but a food processor will save you time.
- Put all of the chopped ingredients vegetables (except the pasta, rocket and parmesan), in your slow cooker bowl and cook: high for 4 hours OR low for 6 hours.
- Let the sauce cool and then pour it into a food processor in small batches and blend until smooth, or leave chunks if you prefer.
- Mix the sauce into the cooked pasta and serve, with rocket and cheese to make it extra delicious.
TIPS: Do not be tempted to try and blend the sauce while it is too hot – the steam may pop the lid and paint your kitchen with the contents.
This sauce is suitable for the freezer. Make extra and freeze for later!
