Mediterranean Base

Can be used for Pasta, soups, curry, chilli etc .. all fresh produce so healthier as well as cheaper than jars of sauces ... batch cook and freeze for a later date!

Ingredients

• Garlic x 3
• 1 White onion
• 1 Red onion
• Lots of herbs .. whatever’s growing well
• Tin of tomatoes
• Generous squeeze of tomato paste
• Sundried tomatoes
• Canalleni or Borlotti Beans
• Veg stock .. approx a cup
• Sweet Potato x 2
• Red peppers x 2
• Carrots 2/3
• I sometimes add hummus for thickening.

Method

• Clean, peel and chop vegetables to your preferred size as you would for a casserole.
• Combine ingredients so that olive oil and herbs/seasonings are well distributed.
• Put everything into a roasting pan (oven 180 °C fan) and roast for approx 30-45 minutes or until tender and lightly charred.
• Remove from the oven and transfer to a large mixing bowl.
• Using a hand blender, blitz until you have the consistency that you want. Taste and adjust seasonings to suit.
• I recommend adding fresh basil just before you blitz, as some varieties can lose flavour and become bitter when roasted.