This is a great sauce to make to hide extra vegetables in dinner. You can leave it chunky or blend it smooth. Adding chickpeas or kidney beans increases the protein content. You could also put in some dried lentils. This sauce freezes well for up to three months.
Add, remove or replace vegetables to suit your tastes. I put celery and mushrooms in this dish even though I don’t like them as it increases my range of vegetables that I eat. If you are serving this dish up for someone else please be careful of allergens!
Allergens: onion, garlic, pepper, celery, mushroom, tomatoes.
If you don’t have garden herbs to hand, use mixed dried herbs from the shop. When using fresh herbs I include some mint leaves for a bit of a twist. If you do use fresh herbs, make sure you wash them and check for bugs!
You could eat this sauce with pasta, spaghetti, couscous, rice, as a jacket potato topper, or with gnocchi.
I’m not sure why this last card is blurry but if you click it, it will open in a pop up window. Right click, save as!
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