Ingredients
Vegetables and Aromatics
- 1 medium onion, finely diced
- 2 garlic cloves, crushed
- 3 carrots, finely diced
- 2 celery sticks, finely diced
- 2 courgettes, finely diced
- 1 red pepper, chopped
Liquids and Sauces
- 1.5kg (3.3lbs) passata
- 500ml (2 cups) vegetable stock
- 1 tbsp tomato puree
- 1 tbsp oil
Herbs and Spices
- 1 tsp dried Italian herbs
- 1 tsp paprika
- Optional: handful of fresh basil leaves
Instructions
- Prepare the Base: Heat the oil in a large saucepan over medium heat. Add the finely diced onions and fry for 2-3 minutes until softened and translucent.
- Add Garlic and Vegetables: Stir in the crushed garlic and cook for another minute, then add the finely diced carrots, celery, courgettes, and chopped red pepper. Cook briefly to combine the flavors.
- Add Liquids and Seasoning: Pour in the vegetable stock and passata, stirring well. Add the tomato puree, dried Italian herbs, and paprika. Bring the mixture to a boil over medium-high heat.
- Simmer the Sauce: Reduce the heat to medium and let the sauce simmer gently for about 20 minutes, or until the vegetables are tender and cooked through. If using fresh basil leaves, add them now to infuse their flavor.
- Blend Until Smooth: Remove the saucepan from heat. Use a hand blender or transfer the sauce to an upright blender to puree until smooth and creamy.
- Storage: Pour the sauce into jars, containers, or freezer bags. Allow it to cool completely before refrigerating or freezing for later use.
Notes
- This sauce freezes well and can be stored in the freezer for up to 3 months.
- Use fresh basil leaves for a brighter, fresher flavor when adding at the end of cooking.
- Adjust seasoning and herbs to taste, especially if serving with different pasta or dishes.
- For a chunkier texture, blend the sauce less or leave it as is after simmering.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
