I love chopping colourful veggies, what a treat!
For this stufato (like a casserole) I used red onions, celery, red, green and yellow capsicums and carrots. Gently sauté the vegetables with olive oil, then add plenty of tomato passata and salt to taste (or an organic vegetable stock cube). Cover and simmer on low for a long time (the longer the better), adding a little water if needed.
A couple of minutes before turning off the heat add some fresh basil leaves and a little more olive oil, plus salt to taste. Enjoy hot or cold.
Photos and Recipes by Alessandra Zecchini ©