Hidden Vegetable Sauce
A smooth versatile sauce which you can use with whatever vegetables are in season. This is the basic recipe and it is really up to you to decide on extra flavourings such as chopped fresh herbs, chilli, spices such as cumin or smoked paprika etc, then serve as a pasta sauce, lasagne filling or as a cook-in-sauce for meat, chicken or fish...the options are limitless. What I particularly like is that the children have no idea they are eating so many healthy vegetables in one meal!
Do not be put off by the long cooking time. Once everything is in the pot it happily looks after itself with just the occasional stir.
Ingredients
For 1 Batch(es)
Recipe
- oil
- 1 onion roughly chopped
- 2 cloves garlic, crushed
- 2 sticks celery roughly chopped
- 1 courgette halved lenthwaysand sliced
- 1 kg tomatoes, skinnedand chopped
- 6 medium/large mushrooms chopped
- 1 tsp fennel seeds (optional)
- and freshly ground black pepper
Hidden Vegetable Sauce Directions
- In a heavy based saucepan saute the onion and garlic in the olive oil until translucent. Add the celery and cook a few minutes more until the celery has started to soften. Add the courgettes, tomatoes, mushrooms and fennel seeds. Bring to a simmer, stirring occasionally until blended. Cover and cook on a low to medium heat until all the vegetables are cooked - about 45 minutes. Run through a liquidiser until smooth and season.The sauce is ready to use or be portioned and frozen.
- To skin tomatoes: Cover with boiling water and in a couple of moments the skins will pop and slip off.
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