Tomato And Veggie Pasta Sauce - cooking recipe

Ingredients

600 g ripe tomatoes
1 small butternut pumpkin, peeled and chopped
olive oil
500 ml stock, any is fine
1 small onion, chopped
2 celery ribs, chopped
2 carrots, chopped
1 zucchini, chopped
2 (400 g) cans diced tomatoes

Preparation

Heat oven to 220\u00b0C.
Roast tomatoes and pumpkin with a splash of oil for 40 minutes or till very soft.
Blend pumpkin and tomatoes with 1 cup of stock till smooth.
Pass through sieve to remove skin and seeds.
In a large pot heat a splash of oil and cook all the other chopped veggies for 5 - 10 minutes till soft.
Add canned tomatoes and 1 remaining cup of stock.
Simmer 25 minutes.
Use a stick blender and blend both mixtures together or whiz till smooth in a food processor.
Add chopped herbs if you like and season to taste.
Serve over pasta of your choice.