From Anne's Food 1 leek - white and light green part - finely sliced
1 zucchini, diced
2 red peppers, diced
300 g mushrooms, diced
800 g (two cans) crushed tomatoes
splash of balsamic vinegar
water
salt
sugar
black pepper
dried oregano and basil
olive oil
Start by heating your oven to 200°C. Place the leeks, zucchini, peppers and mushrooms in a roasting tin, add some olive oil and toss. Roast for 20-30 minutes, or until soft.
Move the veggies to a big pot, and add the tomatoes. Add a little water, and the dried herbs. (A pinch of each will do.) Cook for about 10 minutes, add more water if it's too thick, and season with salt, pepper, balsamic vinegar and a small pinch of sugar. |