Tomato and vegetable sauce

Tomato and vegetable sauce
  • Serves icon Serves 4-6
  • Time icon Hands-on time 10 min, simmering time 25 min

A hearty tomato and vegetable sauce that’s wonderful to stir through pasta or, for meat eaters, alongside roasted meats.

While you’re here, take a look at our full collection of Italian vegetarian recipes. 

 

Nutrition: For 6

Calories
113kcals
Fat
7.8g (1.1g saturated)
Protein
1.9g
Carbohydrates
7.7g (6.9g sugars)
Fibre
2.1g
Salt
0.9g
Calories
113kcals
Fat
7.8g (1.1g saturated)
Protein
1.9g
Carbohydrates
7.7g (6.9g sugars)
Fibre
2.1g
Salt
0.9g

Ingredients

  • 4 tbsp extra-virgin olive oil
  • ½ onion, finely chopped
  • ½ celery stalk, finely chopped
  • 1 small carrot, finely chopped
  • ½ courgette finely chopped
  • 2 x 400g tins chopped plum tomatoes
  • 1 vegetable stock pot or cube (check it’s vegan, if necessary)

Method

  1. Heat the olive oil in a saucepan over a medium heat, add the finely chopped vegetables and cook gently for 3-4 minutes until softened.
  2. Stir in the chopped tomatoes along with about half a tomato tin of water and the stock pot/cube. Bring to a simmer, then reduce the heat and cook for 25 minutes. Check for seasoning and add a little salt and pepper, if you like. (see Make Ahead).

This recipe is is from Gennaro’s Pasta Perfecto! Published by Pavilion Books. Grab yourself a copy here.

delicious. tips

  1. Stir the sauce through pasta or, for meat eaters, bake a layer of sauce under fillets of fish or alongside roasted meats.

  2. Keep covered in the fridge for up to 3 days, or pour into labelled food bags and freeze for up to 3 months. 

Recipe By

Gennaro Contaldo

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