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.
Join Extradelicious to unlock Cook Mode
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)
Join Extradelicious to unlock Cook Mode
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.
Nutrition
- 113kcals Calories
- 7.8g (1.1g saturated) Fat
- 1.9g Protein
- 7.7g (6.9g sugars) Carbs
- 2.1g Fibre
- 0.9g Salt
Leave a comment, question or tip