Ingredients
- 4 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 1 carrot, finely grated
- 1 celery stick, finely chopped
- 4 garlic cloves, finely sliced
- 2 × 400 g tins chopped or whole plum tomatoes (or 1 kg ripe fresh tomatoes in summer)
- 1 tbsp tomato purée
- 1 tsp dried oregano
- 1 bay leaf
- A small bunch of basil
- Sea salt and black pepper
Method
- Soften: heat the oil in a heavy pan and cook the onion, carrot and celery very gently for 15 minutes, until soft and sweet. Add the garlic and cook for 2 minutes.Lighter option: soften the vegetables in a few tablespoons of water or stock instead of oil, adding a splash more whenever the pan starts to look dry. Each tablespoon of oil you leave out saves around 120 calories, and most people find the dish tastes just as good.
- Simmer: add the tomatoes (breaking up whole ones with a spoon), tomato purée, oregano and bay leaf. Simmer gently, uncovered, for 30 minutes, stirring now and then, until thick and rich.
- Finish: remove the bay leaf, tear in the basil and season. Leave chunky or blend until smooth.
- Store: keep in the fridge for up to 5 days, or freeze in portions for up to 3 months.
- Use it: for pasta, on our Cauliflower-crust Margherita Pizza, in bakes and lasagne, or with eggs, fish and beans.
Why it's good for you: Cooking tomatoes slowly in olive oil makes their lycopene, a powerful antioxidant, much easier for the body to absorb. The grated carrot adds natural sweetness, so there's no need for sugar.
Good to know: For a keto version, leave out the carrot and onion and use a little less tomato purée.
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