Tomato And Veggie Pasta Sauce

• 600 g ripe tomatoes
• 1 small butternut pumpkin, peeled and chopped
• olive oil
• 500 ml stock, any is fine
• 1 small onion, chopped
• 2 celery ribs, chopped
• 2 carrots, chopped
• 1 zucchini, chopped
• 2 (400 g) cans diced tomatoes

1. Heat oven to 220u0b0C.
2. Roast tomatoes and pumpkin with a splash of oil for 40 minutes or till very soft.
3. Blend pumpkin and tomatoes with 1 cup of stock till smooth.
4. Pass through sieve to remove skin and seeds.
5. In a large pot heat a splash of oil and cook all the other chopped veggies for 5 - 10 minutes till soft.
6. Add canned tomatoes and 1 remaining cup of stock.
7. Simmer 25 minutes.
8. Use a stick blender and blend both mixtures together or whiz till smooth in a food processor.
9. Add chopped herbs if you like and season to taste.
10. Serve over pasta of your choice.

tomatoes, butternut pumpkin, olive oil, onion, celery, carrots, zucchini, tomatoes

Taken from www.food.com/recipe/tomato-and-veggie-pasta-sauce-242144 (may not work)