Lemondrop Pasta Sauce - cooking recipe

Ingredients

1 tablespoon olive oil
1 yellow capsicum, diced
3 garlic cloves, crushed
1 1/4 kg lemon drop tomatoes, roasted
2 yellow squash, diced
2 stevia, leaves ripped
1 cup vegetable stock
1/4 cup white wine
4 sprigs fresh lemon thyme
1 large handful lemon basil, ripped
1/2 cup feta cheese, crumbled

Preparation

Heat the oil in a large saucepan and then brown the garlic & capsicum until fragrant.
Add everything up to the thyme and bring to a boil.
Lower heat and simmer for 30 minutes, stirring occasionally.
Add the herbs and simmer for another 5 minutes.
Add the mixture to a food processor and blitz for 30 seconds.
Add the cheese and blitz for another 30 seconds.
*To Serve - Pour over or stir through chicken or prawn on shell pasta.
*To Store - pour into 400g jars, let cool and then freeze (put lids on loosely until frozen and then tighten).