Summary

Ingredients

• 4 thick carrot (s)
• 4 medium onion (s)
• 4 bell pepper (s)
• 1 cucumber (s)
• 2 large zucchini, (approx. 600-700 g)
• 600 g tomato (s)
• 1 leek
• 1 bunch spring onion (s)
• 6 cloves garlic
• 1 teaspoon curry, sweet
• 2 tablespoon sugar, brown
• 1 teaspoon salt
• 1 tablespoon herbs, Italian, dried or fresh
• 1 tablespoon basil, dried
• 2 tablespoon olive oil
• 750 ml water

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Instructions

1. Clean, peel and cut all the vegetables into fine, small cubes.
2. Fry the onions with the carrots in oil (they must not turn brown), add the sugar and stir the garlic well and add the vegetables, simmer for about 5 minutes, then add the spices, simmer for another 10 minutes .
3. Now and then add water, if you like it more liquid you don`t need to let it simmer, otherwise let it simmer for about 20 minutes or until the water has boiled away.
4. Fill into sterilized twist-off jars while still hot, close and allow to cool.
5. I usually use the vegetable sauce as a base for Bolognese or just like that with pasta or rice.
6. If you like, you can also puree the sauce, then bring it to the boil and pour it into glasses while hot!