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Discussion Starter · #1 ·
Thought I would share one of my favorite recipes. I make it in bulk on a Sunday morning to keep in the fridge and use throughout the week, or freeze in portions.<br><br>
6 cans tomatoes<br>
1 large onion<br>
3 stalks celery<br>
2 carrots<br>
200ml (approx) veggie stock<br><br>
Fry diced onion, carrot and celery in a little oil. Add tomatoes a pinch of salt, teaspoon of sugar and stock. Simmer for 20 minutes than cool. Blend and season.<br><br>
I use this mostly as a base for a pasta sauce.<br><br>
I also add vegetables and chickpeas to make a quick soup.
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