Calories 73 Fat 0g Saturates 0g Carbohydrates 12g Sugar 4.9g Protein 4.4g Salt 0.04g
In a large saucepan, sauté the onion and garlic in a little oil or water until beginning to soften.
Add all of the other ingredients to the pan and mix well.
Bring everything to a low simmer, fill the tomato tin with water and add this to the pan. Stir, cover with a lid and cook gently for 30 minutes, stirring occasionally.
Once the sauce has cooked and the vegetables are very tender, puree with an immersion blender until smooth.
Serve hot with cooked pasta or cold as a dip or healthy ketchup.
Step by Step Beetroot Ravioli with Almond Ricotta and...
Meals in Minutes – Smoky Jackfruit Cowboy Chilli This...