Tomato and vegetable sauce
- Published: 23 Oct 19
- Updated: 18 Mar 24
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.
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.
- Recipe from September 2019 Issue
Nutrition
- Calories
- 113kcals
- Fat
- 7.8g (1.1g saturated)
- Protein
- 1.9g
- Carbohydrates
- 7.7g (6.9g sugars)
- Fibre
- 2.1g
- Salt
- 0.9g
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.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter