Packed with hidden goodness
You can also make this sauce by roasting the veg for maximum flavour. Just toss your prepped veggies with olive oil, sea salt and black pepper in a large, sturdy tray, and roast in the oven at 200°C/400°F/gas 6 for about 1 hour, or until soft and caramelised. Once done, transfer the tray to a medium heat on the hob, pour in the tinned tomatoes, half-fill each tin with water, swirl and pour into the tray, then simmer as above. You can keep it chunky, mashing it with a potato masher, or blitz it until smooth in a blender or with a hand blender. Finish by seasoning to perfection with salt, pepper and a little red wine vinegar.