Chunky Italian pasta sauce

Free on original and green.
Serves 4
Freezeable

2 onions, 2 garlic cloves, 2 carrots, 3 celery sticks, a handful of fresh basil, Fry light, 400g can of chopped tomatoes, 1 tsp oregano, 1-2tsp artificial sweetner

1. Peel and roughly chop the onions and carrots. Slice the garlic. Cut the celery into chunks. Chop the basil.
2. Spray a pan with Fry light, add the onions, garlic, carrots and celery. Stir-fry over medium heat for 2-3 mins.
3. Add the oregano, tomatoes and sweetner. Bring to the boil and reduce heat, cover and simmer for 15-20mins, stirring often.
4. Remove the sauce from the heat and scatter over the chopped basil. Serve with remaining basil on top.

To freeze - prepare to step 3 and allow to cool. Defrost thoroughly and reheat on a medium heat.