1kg Roma tomatoes (or 2 tins of crushed tomatoes)2 cups roasted vegetables, diced (such as capsicum, eggplant, pumpkin, zucchini)1tbs olive oil2 medium brown onion, finely chopped2 cloves of garlic, crushed1 tsp sugar½ cup water2 tbs tomato paste½ cup fresh basil½ cup olives400g spaghetti (or pasta of your choice)
Tip: For a 20-minute version, cook the onion and garlic and then add a tin of diced tomatoes, the roast vegetables, olives and the other ingredients to the pan. Bring to the boil and then simmer for 15 mins, or until vegetables and olives are heated through.
Variation: Add diced bacon, mushrooms or some finely chopped chilli if you have some to use up.
The homemade tomato sauce can be preserved in clean, sterilised jars for future use.