Friday, 7 March 2014
Helped by my 4 year-old granddaughter, I made a vegetarian pasta sauce for myself, my daughter and her children.. I cut organic carrots, mushrooms, celery, leeks and green peppers into chunks, and then stir-fried the vegetables in olive oil in which I had steeped fresh oregano and basil several months ago. Next, I added two tins of organic chopped tomatoes and seasoned the mixture with salt, pepper and a little sugar. When the vegetables were cooked I tipped everything into the blender. The result? A delicious pasta sauce - and I made enough to freeze two cartons on another day.