Lemondrop Pasta Sauce

• 1 tablespoon olive oil
• 1 yellow capsicum, diced
• 3 garlic cloves, crushed
• 1 1/4 kg lemon drop tomatoes, roasted
• 2 yellow squash, diced
• 2 stevia, leaves ripped
• 1 cup vegetable stock
• 1/4 cup white wine
• 4 sprigs fresh lemon thyme
• 1 large handful lemon basil, ripped
• 1/2 cup feta cheese, crumbled

1. Heat the oil in a large saucepan and then brown the garlic & capsicum until fragrant.
2. Add everything up to the thyme and bring to a boil.
3. Lower heat and simmer for 30 minutes, stirring occasionally.
4. Add the herbs and simmer for another 5 minutes.
5. Add the mixture to a food processor and blitz for 30 seconds.
6. Add the cheese and blitz for another 30 seconds.
7. *To Serve - Pour over or stir through chicken or prawn on shell pasta.
8. *To Store - pour into 400g jars, let cool and then freeze (put lids on loosely until frozen and then tighten).

olive oil, yellow, garlic, lemon drop tomatoes, yellow squash, stevia, vegetable stock, white wine, lemon thyme, handful lemon basil, feta cheese

Taken from www.food.com/recipe/lemondrop-pasta-sauce-500392 (may not work)