2 x Aubergines
4 x Courgettes
1 of each pepper (red, yellow, Green)
1 x full head of Garlic
2 x Carrots
4 x Sticks of Celery
4x large Red Onions
Bunch of fresh Basil
2-3 tins of chopped Tomatoes
½ pint Vegetable stock
Salt and Pepper.
Pre-heat oven to 180 ⁰c Gas Mark 4.
Chop all the vegetables roughly (except basil).
Place into roasting tin and season.
Put into its oven and roast for 20 mins stirring frequently. Remove from oven and add tinned tomatoes and vegetable stock and place back into the oven for another 20 mins until vegetables soft.
Remove from oven and allow to cool slightly and blend, then rip basil apart and stir through sauce.
Once fully cooled either use or freeze.