Ingredients
- 1 tbsp extra virgin olive oil
- 4 garlic clove, crushed
- 1 large onion, chopped
- 1 carrot, shredded
- 2 cans (800g) chopped tomatoes or 1 L tomato passata
- 1 cup Kent pumpkin, shredded
- 3 tbsp apple cider vinegar
- large handful fresh thyme, oregano, basil (you can also use dried if you don’t have fresh on hand)
- 1/2 tsp salt (sea/Himalayan/rock)
Saute onion and garlic in oil until transparent and fragrant, add remaining ingredients and simmer for 20 minutes until the sauce is thick, rich and slightly sweet. Blend in a food processor. Store in a refrigerator in a glass jar.
Enjoy!