INGREDIENTS
1/4 head cauliflower, finely chopped
1/4 head broccoli, finely chopped
1 carrot, grated
1 zucchini, grated
1 750ml jar passata
Your favourite herbs (to taste)
3 cloves garlic, minced
Freshly ground pepper, to taste
2 tsp sugar
LET’S PUT IT TOGETHER
1. Place all the prepared vegetables in a large saucepan and cover with water. Bring to a simmer and cook uncovered until the vegetables are very tender.
2. Stir in the passata, herbs, minced garlic, sugar and pepper. Continue to simmer uncovered for about 1 hour, allowing the flavours to meld and the sauce to reduce slightly.
3. Remove the pan from the heat and let the mixture cool for a few minutes.
4. Use an immersion blender or transfer to a food processor and blend until smooth and well combined. Adjust seasoning if needed.
This sauce freezes well in ice cube trays or baby-food portion containers for easy single-serving portions.
Alternatively, store the cooled sauce back in the cleaned passata jar and keep refrigerated for up to five days.
I use this versatile vegetable-based sauce for my children’s pasta dishes, mini pizzas, to top meatballs, and as a flavorful base for many quick family meals.