I have loads of vegetables in the kitchen at the moment so thought I would throw them all into a pasta sauce. I used 5 courgettes, 4 large tomatoes, 2 carrots and a couple of peppers that were past their best. I diced them into cubes, put them into a large pan with a cup of olive oil and fried them until they were tender. Then stirred in a can of tomato puree, some lemon juice, a little sugar and salt and pepper and simmered it for 20 minutes or so before serving with some cooked pasta. I made enough for another meal which I will freeze and have also made Penny’s dinner for tomorrow.