Making your own sauces from scratch is one of the best ways of knowing what goes in them and reducing sugar too. It’s also a great way of hiding veg for fussy eaters or non veg lovers. Here’s a quick and simple recipe which can be batched up and frozen or used as the basis of a soup. To make more, just double up the quantities.
Serves 4
1 tbsp coconut oil
1 onion, peeled and finely chopped
3 cloves garlic, crushed
2 x 400g cans organic chopped tomatoes
250g fresh tomatoes
3 sticks celery, sliced
2 medium leeks, finely sliced
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
1 courgette, finely sliced
2 carrots, washed and sliced
2 tsps dried mixed herbs
1 tsp dried oregano
1 tsp ground turmeric
1 vegetable/chicken stock cube
freshly ground black pepper
pinch of sea/ Himalayan salt
- Melt the coconut oil in a large pan. Add the onion and gently fry for 5 minutes before adding the garlic and celery to fry for 2 minutes. Add the remaining ingredients and leave to simmer for 30 minutes until the vegetables are soft. Check the seasoning and either blend or leave chunky.