Ingredients:
· 2 medium onions
· 4 cloves of garlic
· 1 large leek
· 3 medium carrots
· 2 sticks of celery
· 2 tablespoons olive oil
· 8 ounces mushrooms
· 2 medium zucchini
· 2 medium eggplant
· 1 tablespoon dried oregano
· 4 tablespoons tomato paste
· 1 fresh bay leaf
· 2 cans chopped tomatoes
· 1 quart vegetable stock
Instructions:
1. Heat the oil in your largest heavy-based pan over a medium heat, then add the onion, garlic, carrot, celery and leek mixture and fry for 10 minutes, or until softened, stirring occasionally.
2. Finely chop the remaining vegetables then add to the pan and fry over a low heat for a further 20 minutes, or until softened, stirring occasionally.
3. Stir in the oregano, tomato purée and bay leaf, fry for 2 to 3 minutes, then pour in the chopped tomatoes.
4. Add the vegetable stock then cover and let it bubble away over a low heat for 30 minutes to 1 hour, stirring occasionally – the longer you cook it, the more the flavor will develop as it reduces and thickens.
5. When it’s ready, fish out the bay leaf and season to how you like it.
6. Add to a food processor and blend until smooth.