Roasted vegetable tomato stew (for 8)
2 large onions, red or white, sliced through the root, into eigths
Approx 8 garlic cloves
3 celery sticks, chopped in chunks
2 large carrots, chunks
Lots of whole mushrooms
2 - 3 red/yellow/green peppers
1/2 butternut squash, peeled and cut into chunks
Approx 16 cherry tomatoes
Sprinkle with olive oil, bit of balsamic vinegar, salt & pepper and roast in 220 degree oven for about 20 minutes at first. Turn all the vegetables in the tin and cook for a further 20 minutes or so. Once the squash is soft, take out of the oven and cool.
2 medium sized onions, diced
2 large garlic cloves, chopped
2 tomato cans, chopped
2 bay leaves
Equivalent glass of white or red wine
1 tsp dried basil, or fresh basil
2 cans mixed bean salad, drained and washed
Prepare the tomato sauce: saute the onions and garlic till soft, add the tomatoes, herbs and stir, simmer softly. Add the wine, the beans, mix and check for taste.
Once it is all ready, add the tomato sauce to the roasting tin with the vegetables. Give a very good stir, check the seasoning and put back into the oven to keep warm, at something like 140 - 150 degrees (Fan)/Gas mark 2/3.
Really good with pasta, baked potatoes, rice, or anything really!