I have to say, I’m actually pretty lucky with the vegetable consumption of my little bear cubs. They do seem to have a preference for things beginning with ‘c’: cucumber, capsicum, celery, carrots and believe it or not, cabbage, I don’t know if this is coincidence or if the universe is trying to tell me something, I’m just going to roll with it and keep feeding it to them as, if there’s one thing I’ve learned with little bears, things change in the blink of an eye…
This sneaky sauce is based on a Tasty Junior recipe I saw one night and to be honest my initial thought was it would be most useful in upping the vege intake of hubby bear, but regardless of who needs to have the smuggled veg this is really tasty and super easy to use. I just freeze it in 2 cup quantities and use instead of tinned tomatoes and tomato paste in everything from nachos to curry to spaghetti bolognaise. I see no reason why you couldn’t also use it on a pizza base or even on sausages though I haven’t tried it like that myself. Give it a go and let me know how it works!
4 large carrots, diced
4 large celery ribs (leaves included), diced
1 large red/yellow/orange capsicum (bell pepper), diced
2 large onions, diced
2 large garlic cloves, diced
2 x 400g tins of tomatoes in juice
280g tomato paste
2 Cups of bone broth
1 heaped teaspoon of salt
Grind of black pepper
1 heaped teaspoon of dried oregano
1 heaped teaspoon of dried basil
1 heaped teaspoon of ground paprika
1 tablespoon coconut oil
Sauté the carrots in the coconut oil in a large heavy based pan over a medium heat until they start to caramelise. It’s really worth doing this slowly and not over a high heat as this is what dials up the natural sugars in the veges. Once the carrots have started to brown and soften add in the onions and the garlic and continue to sauté for a few more minutes then add in the capsicum and celery and sauté for another few minutes.
Transfer your veges to your slow cooker and add in the rest of the ingredients, top up with water to fully cover your veges if you need to, then pop on the lid and leave it on low for ~8 hours or high for ~4. I lurve things that just take care of themselves!!
Once you’re ready to get hands on with your sauce again, let it cool completely and then blitz till smooth. I use a stick immersion blender and you would never know what the component parts of the dish were… sneaky 🙂