The best Sauce Base

1 white Onion chopped

2 tsp chopped Garlic

1 tsp Chopped Chilis in oil

2 Carrots peeled and chopped

1 stick celery washed and chopped

1 large Cooked Red Pepper (from a Jar) roughly chopped

1 Tin of Tomatoes

2tbsp Tomato Puree

250ml tomato passata

1 tsp each of Cumin, Parika, Celery Salt & Mixed herbs

 Heat ½ tsp of oil over a medium heat and add garlic, onion, chilis, carrots and cooked red pepper. Stir well then cook lid on for about 10 minutes until softening. Check it doesn’t go dry and add a drop of water if needed.

Add the tomato puree, mixed herbs, paprika cumin and celery salt and mix well and cook for about 3 minutes.

Add the tin of tomatoes and the tomato passata and mix well and cook for about 10 more minutes.

Taste for seasoning, including sugar if the tomatoes need it.

Blend with an immersion blender and use as a base for lentils, beans, as a sauce over pasta, as a sauce with chicken or into a lasagne or bolognaise. There are so many uses for this delicious sauce.