Tomato and vegetable sauce

Name: Tomato and vegetable sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4-6
Cuisine: Italian recipes
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)

Easy
September 2019

Easy
September 2019

Serves 4-6
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.

Vegan 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

Nutrition: per serving

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

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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)

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

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.
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.

Method

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.
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

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