John Colet School chef’s Tomato Sauce recipe – packed with veges

This tasty tomato sauce is packed with veg and is a staple in many of the children’s favourite lunches at John Colet.  Enjoy!

Ingredients

  • 2 cans crushed tomatoes
  • 0.5 jar tomato paste
  • 100g drained semi dried tomatoes
  • 2 roasted capsicums
  • 2 peeled diced carrots
  • 3 diced celery stocks
  • 0.5 peeled diced kumara
  • 0.5 peeled diced butternut squash
  • 5 cloves Garlic
  • 1 brown Onion
  • 50ml Balsamic vinegar
  • 2tsp brown sugar
  • Salt to taste
  • Pepper to taste
  • Mixed Herbs (0.5 bunch Basil 0.5 bunch Rosemary 0.5 bunch Oregano)

Method
Roast the pumpkin, sweet potato, capsicums and zucchini with a little olive oil till the vegetables are soft, then drain off any excess oil.
Take the basil off the stalks, keep the stalks and the leaves separate.
Saute the onion, garlic, carrots, celery, rosemary, oregano and basil stalks in a pot till the onion and garlic are soft and caramelized. Add the drained semi dried tomatoes, brown sugar and balsamic vinegar and cook for 10 minutes stirring periodically. Add the tomato paste and cook for another 5 minutes, add the roasted vegetables and crushed tomatoes, bring to the boil and then simmer for 1 hour. Add the roast vegetables and blend in the food processor with the raw basil leaves.
Season to your liking.