VEGETABLE SAUCE RECIPE 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

MIXED VEGETABLE CURRY RECIPE | JAMIE OLIVER CURRY RECIPES

Mixed vegetable curry recipe | Jamie Oliver curry recipes image

A really versatile and hearty dish, packed with colourful veg and using homemade curry sauce.

Total Time 50 minutes

Yield 4

Number Of Ingredients 9

Ingredients

vegetable oil
1 medium red onion peeled and chopped
1 courgette diced
½ butternut squash peeled and diced
100 g mushrooms quartered
1 red pepper diced
150 g cauliflower broken into florets
600 ml curry base sauce
400 ml water

Steps:

1. In a little vegetable oil, fry the onion gently for 10 minutes in a large pan then add the remaining vegetables and stir together. Add the curry base sauce and simmer gently for around 25 to 30 minutes, taking care not to overcook the vegetables. If the sauce becomes too thick, add a little water to give you the desired consistency.

Nutrition Facts : Calories 218 calories, FatContent 9.1 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 7.9 g protein, CarbohydrateContent 29.2 g carbohydrate, SugarContent 17.9 g sugar, SodiumContent 0.1 g salt, FiberContent 9.5 g fibre

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