Tomato and Veggie Pasta Sauce

This is from a Delicious magazine and a great way for kids to eat vegetables without knowing it. I add chopped parsley and basil to mine but little kids don't like "green bits". I puree the whole thing with a stick blender, but you may want to put the cooked tomatoes through a sieve to remove seeds and skins.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 600  g  ripe tomatoes
• 1  small  butternut pumpkin, peeled and chopped
•  olive oil
• 500  ml  stock, any is fine
• 1  small onion, chopped
• 2  celery ribs, chopped
• 2  carrots, chopped
• 1  zucchini, chopped
• 2 (400 g) cans diced tomatoes

Directions

1. Heat oven to 220°C.
2. Roast tomatoes and pumpkin with a splash of oil for 40 minutes or till very soft.
3. Blend pumpkin and tomatoes with 1 cup of stock till smooth.
4. Pass through sieve to remove skin and seeds.
5. In a large pot heat a splash of oil and cook all the other chopped veggies for 5 - 10 minutes till soft.
6. Add canned tomatoes and 1 remaining cup of stock.
7. Simmer 25 minutes.
8. Use a stick blender and blend both mixtures together or whiz till smooth in a food processor.
9. Add chopped herbs if you like and season to taste.
10. Serve over pasta of your choice.