Fry all the vegetables in a big pan (preferably a wok) in a little oil.
Step 2:
When the vegetables are soft and beginning to go brown, add the two tins of tomatoes,garlic puree,tomato puree and pesto.
Step 3:
cover the sauce and let it simmer for about 20 mins, stirring occasionally, until it reduces down to a thick sauce like consistency. Season to taste. Yum.
Step 4:
Step 5:
This recipe makes shed loads, so my advice is to freeze some 🙂
