No-Waste Veg Tomato Sauce Recipe
This recipe is rated 4.6 out of 5.
Mostly whole foods
Gluten-free option
Soy-free option
Oil-free option
Nut-free option
Freshly Picked
Easy peasy
Comfort food
Sauces & dips
Ever feel guilty looking in your fridge at your wilting celery, that stray carrot, and not-quite-enough-for-any-recipe parsnip?… THIS SAUCE is how you use up all those odd-ball veggies, while adding a nutritional punch to future meals.
You will need
Serves 4
- 20ml olive oil
- 2 brown onions
- 3 cloves garlic
- 3 carrots
- 2 zucchini
- 3 stick celery
- 1 bunch spring onions
- Stalks rainbow chard
- 1 leak
- 1 sweet potato
- 100ml red wine
- 2 tins roma tomatoes
- 200ml vegetable stock
- 1 tablespoon brown sugar
- 2 bay leaves
- 3 sprigs thyme
- Stick rosemary
- 1 teaspoon dried oregano
- 2 tablespoon balsamic vinegar
- Salt and pepper
Recipe: Simon Toohey
Directions
-
Step 1
Chop everything roughly.
-
Step 2
Add oil and onion to a hot pan over medium heat. Followed by garlic, then carrots. Cook for a few minutes before adding all of the other ingredients.
-
Step 3
Stir everything through.
-
Step 4
Cover and cook for 60 minutes or until soft.
-
Step 5
Remove the bay leaves and any herb stems and blitz into a sauce.
-
Step 6
Pour into airtight containers such as sterilised jars* and save for dinners down the line such as pizzas, pastas and toasties.
Did this hit the spot? Thank you!
Rate it to help others find new favourites! Your rating helps give the best recipes a boost.
Select a star to rate the recipe
Hot tip!
*If sauce is still warm when you pour into glass jars, leave a bit of space (around 1 cm) and turn the jar upside down when you pop in the fridge or freezer. As the sauce cools, the steam in that little gap will help create a bit of a vacuum seal on your jar!
Recipe: Simon Toohey
