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Tomato sauce with vegetables

In the Summer when the markets are full of ripe tomatoes it’s worth buying a lot to make tomato sauce that can be used for many recipes. This easy vegan tomato sauce with vegetables is also a versatile recipe – use it as pasta, pizza, stew or lasagna sauce; add some stock and green veggies, and you’ll have  a quick and healthy soup.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 12 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 1 large onion
  • 2 celery stick
  • 2 cloves of garlic
  • 1 red or orange bell pepper
  • 1 large carrot
  • 1 tsp capers
  • ½ tsp chilli flakes optional
  • 1 small aubergine
  • 1 medium courgette
  • 2 tsp marjoram oregano or Italian herb mix
  • 1 kg fresh tomatoes on the vine
  • Water
  • 1 Bay leaf
  • Salt and pepper

Method
 

  1. Finely chop the onion, celery, garlic, bell pepper and carrot.
  2. Heat the oil in a large saucepan and gently sauté the chopped vegetables, under a lid, for about 8 minutes.
  3. Meanwhile, chop the aubergine and courgette
  4. Add the capers, chilli flakes, dried herbs, aubergine and courgette to the pan. Put the lid on and sauté for another 5 minutes or so.
  5. Chop the tomatoes and add to the pan. Add the bay leaf and salt & pepper. Bring to the boil, then turn down the heat and gently simmer for about 25-35 minutes, until the vegetables are soft. You might need to add some water if it’s getting too sticky.
  6. Remove the bay leaf and, using a stick blender or liquidizer, purée it until you get a textured or smooth sauce, depending on your liking.
  7. Let it cool in the pan, then transfer it into plastic containers or freezer bags, and chill or freeze the portions for future meals.