EXTRA EXTRA veggie sauce

I don't normally go in for hiding veggies in meals, I would much prefer my kids to eat them as they are.  But recently we went away and on return to preschool I felt like they needed an extra boost of veggies.

I had a lot of veggies in the fridge, some were destined for other things, but I popped them all in the pot and cooked them down to make a sauce that once blitzed tastes awesome!

Extra extra veggie sauce

Ingredients
2kgs tomatoes, cored but not peeled, chopped
1 eggplant, chopped
2 zucchinis, chopped
1 carrot, peeled and chopped
2 small brown onions, chopped
16 leaves basil, torn
4 cloves garlic, chopped
150 grams mushrooms, chopped
4 tbsps olive oil

Method
In a large pot over high heat, heat the olive oil.
Add the garlic, basil, onion and cook for one minute, or until fragrant.
Add all the veg, bring to the boil.
Reduce the heat and simmer for 1 hour or until it had reduced and is thick.
Blitz in a blender or food processor.
Serve over pasta, use in lasagne, wherever you would need a tomatoey sauce!