Nutritional info: Per 1/4 cup serving 268 kJ (64 cal), 1g protein, 7g carbs, 2g fibre, 4g fat (0.5g sat fat), 113mg sodium

2kg ripe plum tomatoes, cored and halved (quartered if large)

1 carrot, chopped

1 medium brown onion, chopped

4 cloves garlic, peeled

1/4 cup olive oil

1/4 cup fresh basil

  1. Heat the oven to 180C. On an oven tray, toss together the tomatoes, carrot, onion, garlic, oil and 3/4 tsp salt. Roast 30 to 35 minutes, until the vegetables are tender.

  2. Transfer to a blender along with the basil and puree until smooth. Serve up with your favourite pasta or add to casseroles for a fresh flavour. (Makes about 7 1/4 cups)
© Prevention Australia
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