1. Place the chopped sweet potato and courgette on a baking tray and drizzle with a little olive oil.
2. Roast at 220°C for 30 minutes, turning occasionally.
3. Chop finely.
4. To make the tomato sauce: Add the butter to a pan, once melted add the chopped tomatoes with the basil and cook until mushy
5. Mix all the ingredients together.
6. Reheat to a safe temperature before serving.