If you are anything like me, you don’t have the time or energy to spend making complicated sauces. So, using the freshest ingredients from my own ‘no-dig’ garden, I love to create wonderful pasta sauces using tomatoes, onions, garlic, zucchinis, capsicum and loads of herbs. I don’t use a recipe, just whatever is growing rampantly in the garden at the time.
This sauce can be used on it’s own, and is also fantastic when the cooler weather is upon us. I just add it to meats or beans and cook slowly on low heat in the oven. You could use a slow cooker if you prefer.
My main ingredients are all the summer veggies and herbs – tomatoes, zucchinis, onion, garlic, capsicum, eggplant, rosemary, sage, parsley, thyme, basil and oregano – but you can use whatever you like, using tomato as a base.
- Firstly, wash and cut up all your ingredients. You don’t have to be too careful, as it will all eventually be buzzed up to make a smooth paste. I include all the skins and seeds, as I think it adds to the flavour, colour and texture.
- Fry the onion in 1/2 cup of olive oil, adding about 1/2 a cup each of brown sugar and balsamic vinegar for a 4 litre saucepan. This will caramelize the onion and add extra flavour to the sauce.
- Place all other ingredients into a large saucepan and bring to the boil, stirring occasionally. Add dried herbs if desired. I use thyme, sage and oregano.
- When vegetables are soft and cooked, add a good quantity of fresh herbs. This will ensure they keep their flavour and colour.
- Blitz everything in a vitamizer until you reach the desired consistency. You may like a slightly chunkier sauce, so don’t blitz too hard! Season with salt and pepper to taste.
- Use straight away, or store in containers in the freezer for cold rainy days when you want to remember the summer sun.
I hope you enjoy!