Seven Veg Pasta Sauce

Method:

1. Peel the onions, wash and trim the leeks, and chop the celery, carrots and courgettes into 1cm chunks, then deseed the peppers and squash, and also chop into chunks.
2. Smash the garlic cloves and leave whole, still in skins.
3. Toss your prepped veggies with olive oil, a little sea salt (very little salt for children) and black pepper in a large, sturdy tray, and roast in the oven at 200°C/400°F/gas 6 for about 1 hour, or until soft and caramelised.
4. Add the veggies into a big pan and place on a medium heat with the two tins of tomatoes, then half-fill each tin with water, swirl and pour into the pot, then simmer for 25 minutes.
5. Let cool then blitz until smooth in a blender.
6. Freeze it or use it right away with pasta or even as a lasagne sauce.