Ingredients
-
600
-
1
-
-
500
-
1
-
2
-
2
-
1
-
2
-
-
-
-
-
-
Directions
Tomato and Veggie Pasta Sauce,Wonderful flavor! I omitted the celery (don’t much care for it) and added some garlic. It didn’t blend quite as smooth, but I like a little more texture in my tomato sauces anyway. I will be using it for spaghetti and lasagna. 🙂
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Steps
1
Done
|
Heat Oven to 220c. |
2
Done
|
Roast Tomatoes and Pumpkin With a Splash of Oil For 40 Minutes or Till Very Soft. |
3
Done
|
Blend Pumpkin and Tomatoes With 1 Cup of Stock Till Smooth. |
4
Done
|
Pass Through Sieve to Remove Skin and Seeds. |
5
Done
|
in a Large Pot Heat a Splash of Oil and Cook All the Other Chopped Veggies For 5 - 10 Minutes Till Soft. |
6
Done
|
Add Canned Tomatoes and 1 Remaining Cup of Stock. |
7
Done
|
Simmer 25 Minutes. |
8
Done
|
Use a Stick Blender and Blend Both Mixtures Together or Whiz Till Smooth in a Food Processor. |
9
Done
|
Add Chopped Herbs If You Like and Season to Taste. |
10
Done
|
Serve Over Pasta of Your Choice. |