Contrary to a lot of what you might have heard or read on the internet, there is no robust scientific evidence that cutting out the 'nightshade' vegetables (such as peppers, potatoes and tomatoes) has any benefits for people with arthritis. It's sometimes claimed that they are high in oxalic acid and the alkaloid solanine and that these chemicals might aggravate joint inflammation - neither of these claims are true. In fact, the nightshade vegetables are actually a fantastic source of anti-inflammatory anti-oxidants and phytochemicals
This healthy pasta sauce recipe is packed with 5 different veg, including pepeprs and tomatoes. It is a wonderful vitamin boost if you are beginning to feel a bit run down with Autumn aches and pains. Better still, I'm yet to meet someone who doesn't like it - both my tomato-hating husband and 7 month old daughter will eat bowl after bowl of this - so it makes a good family meal.
You can use the sauce thinned down with a little stock as a soup (as pictured) or scoff it on pasta. Throw in a can of mixed beans and it also makes a good vegetarian chilli. You will need a hand blender or jug blender to make it but otherwise there is very little fiddly chopping involved - just cut the vegetables into whatever rough sized chunks you can manage.
400g tinned tomatoes
2 sticks of celery
2 medium carrots (if they are organic then you can skip peeling them)
1 red pepper
1 medium onion
1 clove garlic
2 tablespoons olive oil
Prepare the vegetables: cut the pepper, celery, onion and carrots into large, rough chunks. Peel the garlic.
Pour the oil into a large saucepan and add the onion. Cook over a medium heat for 5 minutes or until it begins to soften, then add the carrots, garlic and celery. Continue to cook for another 5 minutes, stirring occasionally. Add the pepper, tomatoes and water. Bring up to a low simmer and cook, partially covered, for 30 minutes.
Remove the pan from the heat and puree the sauce with a hand blender until smooth. Serve.