Calories 43, Fat 1.5g, Saturates 0.1g, Carbohydrate 7.2g, Sugars 3.5g, Fibre 1.7g, Protein 1.1g, Salt 1.1g
Begin by skinning the tomatoes. Do this by gently scoring a cross shape on the bottom of each tomato, then place the tomatoes in a bowl of hot water.
Once the tomatoes skins have started peeling off, rinse them under cold water and gently peel the skins away from the flesh. Use a sharp knife to dice the tomatoes and set aside.
Next, fry your onion in the oil. Once the onion has browned a little, add the carrots, sweet potato and celery and fry for a few minutes.
Add the stock to the pan, along with the chopped tomatoes, tomato puree and garlic powder.
Cook this all on a low heat for 35-40 minutes or until the sauce has reduced and the veg is soft.
Season with salt and pepper, then blitz into a smooth sauce with a hand blender. Serve as a dip or poured over pasta.
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