As the summer veggies come into season and you want to spend more time out that in the kitchen, you need this recipe in your life! This Super Versatile Vegetable Sauce tops any bog standard jar of tomato pasta sauce in nutrients and is ridiculously easy to make too.
It can be frozen so made in massive batches if you like. You can also adapt it to suit what you have to use up, what’s on offer and your personal taste preference. I use it as a perfect stand-by and have even added stock and a tin of beans (black eye, flageolet, haricot – take your pick) to make a quick soup supper.
I love it as the tomato bit on a homemade pizza as it’s not too wet. It’s brilliant for throwing on any pasta – children adore it – and you can add cooked mince/Quorn/soya to it to make a speedy Bolognese. It doesn’t have the added sugar of bought sauces so if you are very used to them you may feel you need to add a little sugar to start with – probably not – but if so try to gradually cut that down each time you make it.
Fast, cheap, versatile. That’s a lot of boxes to tick. What are you waiting for?!?!
Super Versatile Vegetable Sauce
- 1 courgette
- 1 carrot, peeled
- 1 pepper of any colour, deseeded
- 1 onion of any colour
- 500g carton of passata
- 2 teaspoons garlic, minced or finely chopped
- salt and pepper
- 1 teaspoon dried Italian herbs
- Step 1 Chop all the vegetables into equal size chunks. The smaller they are the faster it will cook but as long as they are the same size that’s fine.
- Step 2 Place in a medium size saucepan together with the passata and garlic. Rinse out the carton with a bit of water and add to the pan.
- Step 3 Cover, bring to the boil and then simmer on a lower heat for 20mins. Check all the veg is cooked.
- Step 4 With a hand blender while hot, or a liquidizer when cool, blend the mix to make a thick sauce.