Ok, this looks as though it’s really involved and time consuming, but it isn’t really – honest BUT, it does take a long time to cook (but doesn’t need to be watched or stood over), so I tend to make a huge pan of it and freeze in batches, and then use in all sorts of dishes.
Warm your largest pan and 1/2 fill with finely chopped onions. Add a little salt and some sweetener (maple syrup or concentrated apple juice etc. — this is to encourage the onions to release their juice). Cover and cook on a very low heat for 2 1/2 – 3 hours, stirring occasionally. Add enough finely chopped celery and grated carrot to fill the pan. Add blended tinned tomatoes to fill the pan, bring to a simmer and cook for a further hour over a low heat uncovered. Add grated courgette (zucchini), finely chopped aubergine (eggplant) and finely chopped red pepper, and if room some snipped sundried tomatoes and finely chopped mushrooms. Add some veggie stock cubes and cook for another hour, stirring occasionally.
Add a little balsamic vinegar and lots of crushed garlic and cook for a further 10 minutes. Add lots and lots of dried parsley and nutritional yeast flakes, tomato puree to thicken and season to taste.
Posted by Purrpuss to the Discussion Board
August 23rd, 2015 at 6:21 pm
This is like my grandmother’s recipes, so I can follow most of it, but I got a little confused in the middle. Do you add the finely chopped celery and grated carrots “to fill the pan” and cook them down and THEN add the blended tinned tomatoes “to fill the pan” or do you add them all at once, since the liquid will seep into any empty spaces around the bits of celery and carrot?