Hidden vegetable tomato pasta sauce
Makes ~2L, or 13 x 150ml servings
2 medium brown onions chopped
3-5 cloves garlic chopped (optional)
1 medium zucchini grated
2 large carrots grated
1 aubergine, chopped
1 red capsicum chopped
6-8 medium mushrooms (button or forest mushrooms)
1-2 dl red lentils (pre-soaked 2-12h)
2 packages (800ml total) organic tomato puree
1-2 bay leaves
1 tbsp red-wine vinegar (organic)
1 tbsp balsamic vinegar (organic)
3 tbsp olive oil
1 tbsp linseed oil
4-6 tbsp nutritional yeast
Method
Lightly sauté onion in 1 tbsp olive oil until transparent, add finely chopped garlic, then add remaining vegetables sequentially, starting with grated carrot, mushroom, aubergine, zucchini, stirring regularly on medium heat, covered until softenied. Add vinegars and stir to combine. Then add red lentils and tomato puré. Stir to combine and simmer on low heat until all vegetables are tender, stirring occasionally. When ready (40-60min or longer for greater flavour development),. Allow to cool slightly before adding remaining oil and nutritional yeast, then blending in blender, food processor or with hand-held blender. Serve with pasta and roast/steamed vegetables, in lasagne, on pizza, or any dish where an Italian-style tomato sauce is warranted. Can be stored in frozen portions and re-heated. Add further tomato puré for a thinner and redder sauce if desired. Child friendly recipe.