If you prefer a smoother tomato sauce to pour over a dish or for use in other recipes, such as Lasagne, puree in a blender.
Ingredients
- 2 tablespoons olive oil
- 450g (1lb) mixed diced vegetables: eg. courgette, green pepper, and carrot
- 1 bay leaf
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1 teaspoon salt
- 480g (1lb) fresh tomatoes, roughly chopped or 2 x 400g (14oz) tins tomatoes
- 3 tablespoons tomato puree
- 1/4 teaspoon honey
- 1/8 teaspoon pepper
Heat the oil in a pan over a medium heat; saute the vegetables for a few minutes, stirring well. Add the herbs and cook for few more minutes, stirring. Add the other ingredients and simmer for a further 45 minutes. Leave the sauce to stand for as long as possible before serving, to bring out the full flavour. Makes about 1kg (2lb).
Source from Yoga Mind & Body - Sivananda Yoga Vedanta Centre
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