'Full of veg' tomato sauce

'Full of veg' tomato sauce

With hidden leeks, carrots, courgettes and peppers

With hidden leeks, carrots, courgettes and peppers

Serves 6

Cooks In1 hour 15 minutes plus cooling time

DifficultySuper easy

Nutrition per serving

• Calories 160 8%

• Fat 4.2g 6%

• Saturates 0.6g 3%

• Sugars 20.7g 23%

• Salt 0.82g 14%

• Protein 5.4g 11%

• Carbs 26.9g 10%

• Fibre 6.2g -

Of an adult's reference intake

Ingredients

• olive oil
• 2 small onions , peeled and chopped
• 1 small leek , chopped and washed
• 2 sticks celery , trimmed and chopped
• 2 red peppers , chopped
• 2 courgettes , grated
• 2 carrots , grated
• 1 large pinch dried oregano
• 2 bay leaves
• 4 x 400 g tinned plum tomatoes
• 1 small butternut squash , peeled and seeds removed, grated
• sea salt
• freshly ground black pepper

Method

1. Heat a large saucepan (big enough to hold all the ingredients) over a medium heat. Pour in a good lug of oil then add the onions, leek, celery, peppers, courgettes, carrots and herbs. Cook the whole lot slowly for about 20 minutes with the lid on, until all the vegetables are nice and soft but without any colour at all. Add the tomatoes, squash, 500ml (17½fl oz) of water and a pinch of salt and pepper to the vegetables. Bring to the boil and simmer gently for about 30 minutes until the squash is soft. Fish out the bay leaves and allow the sauce to cool slightly before blitzing with a hand-held blender until nice and smooth. Have a taste and season with a little more salt and pepper if needed.