Tomato sauce with vegetables

Ingredients for 5 servings:

• 3 large carrots
• 1 m.-sized onion(s)
• 2 red bell peppers
• 300 g mushrooms, brown
• 150 ml vegetable stock
• 1 large can of peeled tomatoes (800 ml)
• e.g. salt and pepper
• n. B. herbs, Italian
• e.g. garlic powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

vegan, delicious with pasta

Peel the carrots and cut them into thin slices, and cut the bell peppers into thin strips of the desired size. Quarter the mushrooms and dice the onion. Sauté everything in a sufficiently large pot in a little oil for 5 minutes. Pour in the vegetable stock so that the vegetables are just covered and simmer for about 10 minutes (the carrots are a good indicator; they should still have some bite). Then add the tomatoes and their juice and press them down lightly with a wooden spoon. Simmer the sauce over low heat for about 45 minutes, stirring frequently, until the vegetables have reached the desired consistency and are firm to the bite. Finally, season to taste with salt and pepper, the Italian herbs, and the garlic powder. This sauce is, of course, extremely versatile. It tastes great as a pasta sauce (enough for about 500g of pasta), but I could also imagine it being served with rice, for example.