JAMIE OLIVER CHILLI SAUCE RECIPES

Name: 7-veg tomato sauce
Total time: 1 h
Yield: 2 to 3 litres
Ingredients: 2 small onions; 2 small leeks; 2 sticks of celery; 2 carrots; 2 courgettes; 2 red peppers; ½ a butternut squash (600g); 2 cloves of garlic; olive oil; 2 teaspoons dried oregano; 2 x 400 g tins of quality plum tomatoes

7-VEG TOMATO SAUCE | VEGETABLE RECIPE | JAMIE OLIVER RECIPES

7-veg tomato sauce | Vegetable recipe | Jamie Oliver recipes image

There are three great things about this recipe. First up, it’s great for embracing whatever veg you’ve got to hand – fresh, frozen or tinned, it’s all good. Secondly, tomato sauce is so versatile – you can use it for lasagne, curry, pasta sauce, chilli, on pizza, in a soup, you name it. Finally, it makes a big batch, so portion it up and freeze it, so you’re prepped for future meals. I’ve used two tins of tomatoes here, but feel free to chuck more in (if you’ve got them) to make the sauce go further.

Total Time 1 hours

Yield 2 to 3 litres

Number Of Ingredients 11

Ingredients

2 small onions
2 small leeks
2 sticks of celery
2 carrots
2 courgettes
2 red peppers
½ a butternut squash (600g)
2 cloves of garlic
olive oil
2 teaspoons dried oregano
2 x 400 g tins of quality plum tomatoes

Steps:

1. Start with your veg prep – you can either do this by hand (which is a great way to practise your knife skills) or, in batches, rattle it all through a food processor.
2. Peel the onions, wash and trim the leeks, celery, carrots and courgettes, deseed the peppers and squash (there’s no need to peel it), then finely chop it all. Peel the garlic and finely chop by hand.
3. Put a super-large pan on a medium heat with 2 tablespoons of oil. Add the garlic and oregano, fry for 1 minute, then add all the prepped veg.
4. Cook with the lid on for 25 minutes, or until the veg are soft but not coloured, stirring regularly.
5. Pour in the tinned tomatoes, breaking them up with a wooden spoon, then just under half-fill each tin with water, swirl around and pour into the pan.
6. Simmer for 25 minutes, or until the sauce has reduced. Leave to cool a little, then blitz until smooth, taste, and season to perfection.

Nutrition Facts : Calories 32 calories, FatContent 1 g fat, SaturatedFatContent 0.1 g saturated fat, ProteinContent 1.3 g protein, CarbohydrateContent 4.8 g carbohydrate, SugarContent 3.6 g sugar, SodiumContent 0.1 g salt, FiberContent 1 g fibre

QUICK TOMATO SAUCE RECIPE | VEGETABLES RECIPES - JAMIE OLIVER

Quick tomato sauce recipe | Vegetables recipes - Jamie Oliver image

This sweet tomato sauce is great on pizza, tossed through pasta, with meat or fish… there's so much you can use it for!

Total Time 20 minutes

Yield 500 ml

Number Of Ingredients 4

Ingredients

4 cloves of garlic
1 bunch of fresh basil (30g)
olive oil
3 x 400 g tins of quality plum tomatoes

Steps:

1. Peel and finely slice the garlic. Pick the basil leaves and tear into pieces.
2. Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
3. Season the sauce with sea salt and freshly ground black pepper. As soon as it comes to the boil, remove the pan from the heat.
4. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.
5. Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.
6. Store the sauce in a clean jar in the fridge – it’ll keep for a week or so.

Nutrition Facts : Calories 187 calories, FatContent 16.3 g fat, SaturatedFatContent 2.3 g saturated fat, ProteinContent 2.8 g protein, CarbohydrateContent 7.9 g carbohydrate, SugarContent 6.8 g sugar, SodiumContent 0.65 g salt, FiberContent 1.8 g fibre

More about "jamie oliver chilli sauce recipes"

7-VEG TOMATO SAUCE | VEGETABLE RECIPE | JAMIE OLIVER RECIPES

There are three great things about this recipe. First up, it’s great for embracing whatever veg you’ve got to hand – fresh, frozen or tinned, it’s all good. Secondly, tomato sauce is so versatile – you can use it for lasagne, curry, pasta sauce, chilli, on pizza, in a soup, you name it. Finally, it makes a big batch, so portion it up and freeze it, so you’re prepped for future meals. I’ve used two tins of tomatoes here, but feel free to chuck more in (if you’ve got them) to make the sauce go further.
From jamieoliver.com
Total Time 1 hours
Calories 32 calories per serving

1. Start with your veg prep – you can either do this by hand (which is a great way to practise your knife skills) or, in batches, rattle it all through a food processor.
2. Peel the onions, wash and trim the leeks, celery, carrots and courgettes, deseed the peppers and squash (there’s no need to peel it), then finely chop it all. Peel the garlic and finely chop by hand.
3. Put a super-large pan on a medium heat with 2 tablespoons of oil. Add the garlic and oregano, fry for 1 minute, then add all the prepped veg.
4. Cook with the lid on for 25 minutes, or until the veg are soft but not coloured, stirring regularly.
5. Pour in the tinned tomatoes, breaking them up with a wooden spoon, then just under half-fill each tin with water, swirl around and pour into the pan.
6. Simmer for 25 minutes, or until the sauce has reduced. Leave to cool a little, then blitz until smooth, taste, and season to perfection.

See details

7-VEG TOMATO SAUCE | VEGETABLE RECIPE | JAMIE OLIVER RECIPES

1. Start with your veg prep – you can either do this by hand (which is a great way to practise your knife skills) or, in batches, rattle it all through a food processor.
2. Peel the onions, wash and trim the leeks, celery, carrots and courgettes, deseed the peppers and squash (there’s no need to peel it), then finely chop it all. Peel the garlic and finely chop by hand.
3. Put a super-large pan on a medium heat with 2 tablespoons of oil. Add the garlic and oregano, fry for 1 minute, then add all the prepped veg.
4. Cook with the lid on for 25 minutes, or until the veg are soft but not coloured, stirring regularly.
5. Pour in the tinned tomatoes, breaking them up with a wooden spoon, then just under half-fill each tin with water, swirl around and pour into the pan.
6. Simmer for 25 minutes, or until the sauce has reduced. Leave to cool a little, then blitz until smooth, taste, and season to perfection.

See details

QUICK TOMATO SAUCE RECIPE | VEGETABLES RECIPES - JAMIE OLIVER

This sweet tomato sauce is great on pizza, tossed through pasta, with meat or fish… there's so much you can use it for!
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 187 calories per serving

1. Peel and finely slice the garlic. Pick the basil leaves and tear into pieces.
2. Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
3. Season the sauce with sea salt and freshly ground black pepper. As soon as it comes to the boil, remove the pan from the heat.
4. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.
5. Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.
6. Store the sauce in a clean jar in the fridge – it’ll keep for a week or so.

See details

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