This sauce is incredibly versatile and can be used as the basis of a number of dishes. The vegetables included here are completely versatile – change it up depending on what’s in season or in your fridge. Consider making a batch of this every week or 2. It will last for 3 days in the fridge or 3 months in the freezer.

Prepare all vegetables by cutting into similar size pieces.

Heat oil in a saucepan, add the garlic and cook for 5 mins then fry the vegetables until soft. Add the dried herbs and mix. Add the stock and tinned tomato, bring to the boil and then reduce heat and simmer until all vegetables are completely cooked through.

Alternatively, you can roast a tray of vegetables and use them in this sauce!

Turn off the heat and allow to cool. Using a handheld blitzer / food processor, blend to the required consistently or until completely smooth for fussy eaters.

This can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.

Tip: Portion to quantities that you will need – I typically have ~1 pint and ½ pint pots and often use cleaned pasta sauce jars as they provide the correct portion. Don’t fill to the very top if freezing as you need room for the sauce to expand.

Uses – Pasta sauce, bolognese or lasagna, chili, baked beans (add a tin of cannellini beans), pizza topping, served over grilled vegetables or as a dip for crusty bread, the options are endless!