HomeMade Vegan “Sneak In The Veggies” Tomato Pasta Sauce

By ldelmas

Ingredients

• 8 medium ripe tomatoes seeded and cut into quarters
• 1 large sweet red pepper cut into large chunks
• 2 15 oz can organic diced tomatoes including the juice
• 2 cups organic yellow/brown onion (about 2 medium)
• 2 cups vegetable stock / broth (I use Massel vegetable stock cubes)
• 1 cup shredded carrot
• 1 cup shredded broccoli stalks / broccoli slaw
• 1 cup shredded zucchini
• 1 cup firmly packed fresh basil leaves
• 1/2 cup sundried tomatoes
• 1/4 cup cold pressed extra virgin olive oil
• 1 Tbsp finely chopped fresh garlic
• 1 1/2 tsp Celtic sea salt

Preparation

Step 1

1.Preheat oven to 200 / 400 degrees
2.Toss the sweet pepper and tomato with the ¼ cup olive oil and tsp of salt.
3.Spread in a single layer on a baking sheet and roast for about an hour.
4.Give them a good toss a couple of times during the cooking time to get an even roast.
5.In a large pot sauté the onions, garlic in a couple of tablespoons of olive oil and a ½ tsp of sea salt for about 10 minutes until just translucent.
6.Add in the carrots, broccoli and zucchini and sauté for a further 5-10 minutes.
7.Add in the tinned tomatoes, roasted tomatoes and peppers and their juices, the vegetable broth, fresh basil, and sundried tomatoes and bring to the boil.
8.Reduce to a simmer for about 20-30 minutes until the flavours have had time to infuse.
9.Allow to cool.
10.Then puree in batches in your high speed blender (I use a Vitamix) until smooth.
11.Enjoy over pasta or vegetables. YUMMO!
12.Makes 10 cups of tomato sauce.