Tomato and vegetable sauce
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Easy
- September 2019

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Serves 4-6
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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.
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Vegan recipes
- 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
- 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.
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