- Healthy recipes
- Healthy snacks
- Healthy lunches
- Healthy chicken recipes
- Healthy fish recipes
- Healthy vegetarian recipes
- Main Ingredient
- Chicken
- Pasta
- Vegetables
- Fish
- Beef
- Eggs
- View more…
- Special Diets
- Vegan
- Vegetarian ideas
- Gluten-free
- Dairy-free
- Budget recipes
- One-pan recipes
- Meals for one
- Breakfast
- Desserts
- Quick fixes
- View more…
- Baking recipes
- Cakes
- Biscuit recipes
- Gluten-free bakes
- View more…
- Family recipes
- Money saving recipes
- Cooking with kids
- School night suppers
- Batch cooking
- View more…
- Special occasions
- Dinner party recipes
- Sunday roast recipes
- Dinner recipes for two
- View more…
- 5 Ingredients Mediterranean
- ONE
- Jamie’s Keep Cooking Family Favourites
- 7 Ways
- Veg
- View more…
- Nutrition
- What foods are good for gut health?
- Healthy eating tips
- Special diets guidance
- All about sugar
- Learn about portion size
- View more
- Features
- Cheap eats
- Healthy meals
- Air-fryer recipes
- Family cooking
- Quick fixes
- View more
- How to’s
- How to cook with frozen veg
- How to make the most of your oven
- How to make meals veggie or vegan
- View more
- More Jamie Oliver
- YesChef x Jamie Oliver
- Cookbook Club
- Jamie Oliver Group website
- Jamie Oliver Cookery School
- Ministry of Food
- Vegepedia
7-veg tomato sauce
Packed with hidden goodness
Packed with hidden goodness
“There are three great things about this recipe. First up, it’s great for embracing whatever veg you’ve got to hand – fresh, frozen or tinned, it’s all good. Secondly, tomato sauce is so versatile – you can use it for lasagne, curry, pasta sauce, chilli, on pizza, in a soup, you name it. Finally, it makes a big batch, so portion it up and freeze it, so you’re prepped for future meals. I’ve used two tins of tomatoes here, but feel free to chuck more in (if you’ve got them) to make the sauce go further. ”
Makes 2 to 3 litres
Cooks In1 hour
DifficultyNot too tricky
Super Food Family ClassicsKeep cooking and carry onTomatoCourgette
Nutrition per serving
-
Calories 32 2%
-
Fat 1g 1%
-
Saturates 0.1g 1%
-
Sugars 3.6g 4%
-
Salt 0.1g 2%
-
Protein 1.3g 3%
-
Carbs 4.8g 2%
-
Fibre 1g -
Of an adult's reference intake
Tap For Method
Ingredients
- 2 small onions
- 2 small leeks
- 2 sticks of celery
- 2 carrots
- 2 courgettes
- 2 red peppers
- ½ a butternut squash , (600g)
- 2 cloves of garlic
- olive oil
- 2 teaspoons dried oregano
- 2 x 400 g tins of quality plum tomatoes
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
Method
- Start with your veg prep – you can either do this by hand (which is a great way to practise your knife skills) or, in batches, rattle it all through a food processor.
- Peel the onions, wash and trim the leeks, celery, carrots and courgettes, deseed the peppers and squash (there’s no need to peel it), then finely chop it all. Peel the garlic and finely chop by hand.
- Put a super-large pan on a medium heat with 2 tablespoons of oil. Add the garlic and oregano, fry for 1 minute, then add all the prepped veg.
- Cook with the lid on for 25 minutes, or until the veg are soft but not coloured, stirring regularly.
- Pour in the tinned tomatoes, breaking them up with a wooden spoon, then just under half-fill each tin with water, swirl around and pour into the pan.
- Simmer for 25 minutes, or until the sauce has reduced. Leave to cool a little, then blitz until smooth, taste, and season to perfection.
Tips
FREEZER STASH
Divide up this batch recipe and freeze for future meals, from cheat’s pizzetta, to simple pastas.
VEG BOOST
In recipes using more than one tin of tomatoes, try swapping out one tin for a tin’s worth of this sauce, for an extra boost.
SEASONAL SUGGESTION
It’s always nice to celebrate the changing seasons and the great thing about this recipe is, this sauce works with pretty much any veg you’ve got to hand - just get it prepped and add to the mix.
HELPFUL HACK
You can also make this sauce by roasting the veg for maximum flavour. Just toss your prepped veggies with olive oil, sea salt and black pepper in a large, sturdy tray, and roast in the oven at 200°C/400°F/gas 6 for about 1 hour, or until soft and caramelised. Once done, transfer the tray to a medium heat on the hob, pour in the tinned tomatoes, half-fill each tin with water, swirl and pour into the tray, then simmer as above. You can keep it chunky, mashing it with a potato masher, or blitz it until smooth in a blender or with a hand blender. Finish by seasoning to perfection with salt, pepper and a little red wine vinegar.
Related features
Beautiful baking recipes for Easter
Jamie’s best traybake recipes
Budget-friendly chicken recipes
Related video
Hidden veg pasta sauce: Kerryann Dunlop
© 2024 Jamie Oliver Enterprises Limited
- Terms of Use
- Privacy Policy
- Cookies
- Jamie Oliver Group
- Contact
- Sitemap
© 2024 Jamie Oliver Enterprises Limited
