The vegetable paste is a great food for any week. The sauce especially delighted me during the week of loss, as I saved the vegetables that were under threat of loss. You can well put – even a little hiding – the forgotten vegetables in the bottom of the vegetable box in the fridge, even if the vegetables are already a little shabby. Poor parts of vegetables can be cut off and thrown into bio-waste.

In addition to tomato paste, I put about half of fennel, a small zucchini, an onion that had seen its best day, and a clove of garlic in this easy pasta sauce made in the oven. You can also put other vegetables, even grated peppers and carrots.

I always rejoice in the strong cohesion of tomato and fennel. time the same type of sauce I have put the pizza on the way also. You should try!

Small fennel pizzas for vegetable paste

Domestic vegetables are now at their best, so they are really worth using. And also you should put vegetables into a great calendar of events: Heart Federation organizes 09.15.2020 at 18 o'clock Be inspired by vegetables – Vegetables and health Webinar. There will be an interesting thing about vegetables and vegetarian food.

PRESCRIPTION FOR VEGITABLE PASTE

for two

400 g tomato paste (1 pack)

1 tablespoon rapeseed oil

1 dl of water (rinse the tomato jar)

about 1/2 teaspoon salt

1-2 teaspoons of honey or sugar

1 tablespoon balsamic or other mild vinegar

1 small onion

1-2 cloves of garlic

half a fennel

baby zucchini or half larger

pasta cooked

Preheat oven to 200 degrees.
Pour the tomato paste, oil, water, salt into the baking dish. Stir.
Chop the peeled onion and garlic cloves.
Small fennel and zucchini.
Turn the vegetables over the tomato sauce.
Roast the sauce in the oven for about 20 minutes or until the sauce has thickened properly.
Boil the pasta while the sauce is pretending. Serve pasta with sauce.

You may read about the importance of healthy breakfast