Ingredients
- 1 tablespoon olive oil
- 1 tablespoon medium red onion, chopped
- 1/2 tablespoon leek, finely chopped
- 1 clove garlic, crushed
- 1/4 quart er red pepper chopped
- 1/2 quart carrot, peeled and chopped
- 1/2 quart zucchini, chopped
- 14 ounce can chopped tomatoes
- 2/3 cup vegetable stock
- 3 tablespoon tomato paste
- 1 teaspoon granulated sugar
- 1 tablespoon torn basil leaf
Preparation
Baking Directions:
Heat the oil in a saucepan and sauté the onion and leek for approximately three minutes, stirring occasionally.
Add the garlic and sauté for one minute.
Add the red pepper, carrot and zucchini for a further three minutes, stirring occasionally.
Add the tomato paste, tomato puree and caster sugar and stir for approximately one minute.
Add the tinned chopped tomato puree and sugar and stir for approximately one minute.
Add the chopped tomatoes and stock and simmer uncovered for 20 minutes, stirring occasionally.
Let cool and then puree in blender.
