Jamie Oliver’s tomato base sauce

3tbsp olive oil
3 small onions, peeled and chopped
2 red peppers, chopped
3 courgettes, grated
3 carrots, grated
1 butternut squash, peeled and grated
1 large pinch dried oregano
2 bay leaves
6 x 400g tins plum tomatoes

Makes approximately three litres. Heat enough oil to cover the bottom of a large saucepan and fry onion, pepper, courgette, carrot and butternut squash for 5-10 minutes. Add oregano, bay leaves and tomatoes. Season with salt and pepper. Simmer for around 30 minutes. Allow to cool slightly, before blitzing until smooth in the blender.


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