serves
12
prep
20 minutes
cook
1:10 hour
difficulty
Easy
serves
12
people
preparation
20
minutes
cooking
1:10
hour
difficulty
Easy
level
Ingredients
- 20 ml olive oil
- 2 brown onions
- 3 cloves garlic
- 3 carrots
- 2 zucchini
- 3 sticks celery
- 1 bunch spring onions
- Stalk rainbow chard
- 1 leek
- 1 sweet potato
- 100 ml red wine
- 2 tins Roma tomatoes
- 200 ml vegetable stock
- 1 tbsp brown sugar
- 2 bay leaves
- 3 sprigs thyme
- 1 sprig rosemary
- 1 tsp dried oregano
- 2 tbsp balsamic vinegar
- Salt and pepper
Instructions
- Chop vegetables roughly.
- Add oil and onion to a hot pan over medium heat, followed by garlic, then carrots. Cook for a few minutes before adding all of the other ingredients.
- Stir everything through.
- Cover and cook for 60 minutes or until soft.
- Remove the bay leaves and any herb stems and blitz into a sauce.
- Pour into sterilised jars and save, refrigerated, for dinners down the line, such as pizzas, pastas and toasties. You could also eat it as a soup.
Note
- The vegetables and herbs suggested above can be adjusted to suit what you have. Likewise, you could use red wine vinegar in place of the balsamic vinegar.
- This sauce can also be frozen in airtight containers.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
