Ingredients


3 tbsp olive oil

2 carrots, finely chopped

2 celery sticks, finely chopped

1 tbsp garlic infused oil

2 bay leaves

1 tsp sugar

4 x 400g/14oz cans chopped tomatoes










Method


Heat the oil in a pan and add the vegetables and bay leaf. Stir in the sugar with some salt. Gently cook for 10-15 mins until the veg is tender.

Stir in the tomatoes and 150ml water. Simmer very gently for 30 mins until the sauce has reduced by two-thirds and is very thick. (If you have doubled or tripled the quantities, this may take up to 1 hr.)

Stir occasionally, particularly towards the end of the cooking time, so that the sauce doesn’t catch on the bottom.

If you like your sauce a little thinner, add a splash of water.

Serve half with gluten free pasta and chill or freeze other half in 1-2 batches for later use.


Recipe adapted from: Good Food

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