Spaghetti with a fresh tomato and vegetable sauce

Ingredients for 3 servings:

• 1 ½ kg tomatoes
• 1 zucchini
• 1 bell pepper(s), yellow
• 2 carrots
• 1 leek(s)
• 3 garlic cloves
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 1 sprig(s) of oregano
• 1 tsp sugar
• 300g spaghetti
• olive oil
• Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the vegetables. Make a cross-shaped incision in the tomatoes, blanch them in boiling water, then peel and dice. Finely slice the zucchini and leek. Peel the carrots and also slice them finely. Dice the bell pepper. Strip the leaves and needles from the herbs and chop finely. Heat olive oil in a pan and sauté the zucchini, leek, carrots and bell pepper. Press the garlic through a garlic press and then add the finely diced tomatoes. Season the sauce with salt, pepper and sugar and simmer for about 15 minutes. In the meantime, cook the spaghetti until al dente. Add the herbs to the sauce towards the end, let the sauce simmer briefly and then serve with the spaghetti.