No-Waste Veg Tomato Sauce

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.

Preparation time Prep: 20 mins
cook 80 mins
Skill level Easy Peasy

You will need:

  • 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


  • 1Chop everything roughly.
  • 2Add 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.
  • 3Stir everything through.
  • 4Cover and cook for 60 minutes or until soft.
  • 5Remove the bay leaves and any herb stems and blitz into a sauce.
  • 6Pour into airtight containers such as sterilised jars* and save for dinners down the line such as pizzas, pastas and toasties.

*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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