You can also make this sauce by roasting the veg for maximum flavour. Just toss your prepped veggies with olive oil, sea salt 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. Once done, transfer the tray to a medium heat on the hob, pour in the tinned tomatoes, half-fill each tin with water, swirl and pour into the tray, then simmer as above. You can keep it chunky, mashing it with a potato masher, or blitz it until smooth in a blender or with a hand blender. Finish by seasoning to perfection with salt, pepper and a little red wine vinegar.
Super Food Family Classics
By Jamie Oliver
