A really great way to give your family their five-a-day even the most reluctant vegetable eater! This sauce freezes brilliantly so we recommend cooking a few batches at a time and freezing it so you always have a speedy supper to hand!
Roughly chop the yellow pepper, the tomatoes, garlic and add to a large bowl with 1½ tbsp of hillfarm rapeseed oil into a large bowl. Coat all the vegetables in the oil
Pour the excess oil from the bowl onto a baking tray and place in the oven until it’s really hot. Then tip on the prepared vegetables, drizzle with balsamic vinegar and roast for 20 minutes.
Whilst the peppers tomatoes and garlic are roasting, finely chop the onion, courgette, and leek
Put ½ tbsp of hillfarm rapeseed oil into a shallow pan on a medium heat and cook the onion for about 5 minutes until it is just softening.
Turn the heat down and add the courgette and leek seasoning with salt and pepper. Cook on a low heat for about 15 minutes until all the vegetables are soft.
Add the spinach and basil and cook for a few more minutes until they have both wilted and are well incorporated into the other vegetables.
Remove all the vegetables from the oven and hob, allow to cool for a few moments and set aside a few tomatoes. Add all the other cooked veg to a blender (removing the skins of the roasted garlic before doings so) – whizz together to your desired consistency.
Add the tomatoes to the mixture and divide into three – put two portions into freezer bags and freeze for later use to serve over penne pasta or add to minced beef for a delicious pasta sauce. Serve the rest immediately over al dente pasta with shavings of your favourite strong, hard British cheese and some scattered basil leaves.