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.
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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.
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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.
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!
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Recipe: Simon Toohey
