1. Sauté the veg:
Heat the olive oil in a large saucepan over medium heat. Add the onion, carrots, celery, and courgette. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
2. Build the sauce:
Stir in the garlic purée, followed by the chopped tomatoes and vegetable stock. Bring to the boil, then reduce to a gentle simmer. Cook for 25–30 minutes, or until the vegetables are tender and the sauce has thickened slightly.
3. Blend until smooth:
Remove from the heat and let cool slightly. Transfer the sauce to a blender (or use a hand blender) and add the basil. Blend until smooth. Taste and season with salt and pepper as needed.
4. Serve or store:
Stir through freshly cooked pasta and serve with garlic bread for a speedy supper. Or, use it as a base for lasagne, pizza, or baked gnocchi.
To freeze
Let the sauce cool completely. Transfer to labelled freezer bags or airtight containers and freeze flat for easy storage.
To reheat from frozen
Defrost overnight in the fridge or on the counter for a few hours. Once thawed, heat in a saucepan over medium heat until piping hot.
Top tip:
To turn this into a hearty soup, just stir in 400 ml of extra vegetable stock after blending and reheat gently.
