Recipe: Nomato Sauce
12 carrots, peeled and diced
4 small beetroot, cooked, peeled and diced
2 large onions, diced
6 celery sticks, diced
2 bay leaves, whole
3 cups water
1 Place all the ingredients in a saucepan. Bring to the boil, cover and then reduce to a simmer until all the vegetables have softened.
2 Remove the bay leaves and transfer the mixture to a blender to purée until smooth.
3 Use as the basic base for whichever recipe you are using this in, adding chopped fresh herbs such as parsley, basil and oregano for Italian dishes and spices such as cumin and coriander for Mexican and Indian dishes.