Chop the large vegetables into large chunks and use a food processor to finely chop the vegetables, sun-dried tomatoes, tomato purée, garlic, shiitake mushroom powder, black pepper, bay leaves, sage, rosemary and thyme. You may need to do this in batches.

Transfer to a large pan, add the salt, oil and wine and combine with a spoon. Simmer on medium-low heat for 30 minutes, stirring frequently to avoid the bottom catching and burning and to make sure the entire contents are cooked evenly.

Transfer the mixture back to your food processor (you may need to do this in batches, so divide the following ingredients as necessary). Add the Parmesan (or miso paste), parsley and basil (these herbs are 'soft' and are better without long cooking). Process for at least 1 minute on maximum speed. You want the ingredients to be completely puréed and homogenous (increase the speed gradually because the ingredients are hot).

Divide among sterilised containers and store in the fridge or freezer (depending on your salt content). If you are freezing your paste, sterilising is not really necessary. And to be honest, I have generally taken a more laissez-faire attitude to sterilising when making this paste and haven't run into any difficulties yet. As ever, you decide!

If using this machine, you will need to divide the above quantities in two and process/cook everything in two separate batches.

Chop the large vegetables into large chunks and process the vegetables, sun-dried tomatoes, tomato purée, garlic, shiitake mushroom powder, black pepper, bay leaves, sage, rosemary and thyme on Speed 6/10 seconds.

Add the salt, oil and wine and cook for 20 minutes on Varoma/Speed 1.

Add the Parmesan (miso paste for vegan), parsley and basil (these herbs are 'soft' and are better without long cooking). Process for 1 minute on Speed 10 (increase the speed gradually because the ingredients are hot).

Divide among sterilised containers and store in the fridge or freezer (depending on your salt content). If you are freezing your paste, sterilising is not really necessary. And to be honest, I have generally taken a more laissez-faire attitude to sterilising when making this paste and haven't run into any difficulties yet. As ever, you decide!