This is the vegetable-rich sauce to accompany the Fish Meatballs recipe - I have increased the veg content as well as the tomatoes, adding saltbush for extra flavour.
1 onion, roughly chopped
1 celery stalk, roughly chopped
1/2 red capsicum, roughly chopped
1 zucchini, roughly chopped
1 bulb fennel, roughly chopped
1/4 small butternut pumpkin, peeled, seeds removed, coarsely grated or processed
3 400g tins chopped tomatoes
1 tbsp Outback Pride dried saltbush
Actually you could pretty much vary the veg according to what you have - broccoli stalk, leek, carrots can all be added.
Heat a good splash of olive oil in a large saucepan over medium heat. Process or chop all the vegetables except the pumpkin, and then add them to the saucepan. Cook, covered, for 10 minutes or until softened, stirring occasionally. Add the pumpkin and cook, uncovered, for 5 minutes or until soft, mushy and mixed in with the other vegetables.
Add the canned tomatoes and saltbush, season with cracked pepper, and bring to the boil. Simmer over low heat for 25-30 minutes, stirring occasionally, then remove from the heat. If you like, blend the vegetables further with a stick mixer. Taste and add more salt and pepper, if necessary.