A versatile five-vegetable tomato sauce that can be batch-cooked and frozen for later use. Perfect for pasta, lasagna, pizza, and countless other dishes.
tinned plum tomatoesquantity not specified~1 tin (400 g)est.
passataquantity not specified~200 mlest.
wateras needed~200 mlest.
Steps
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1
Heat olive oil in a large pan, peel and crush garlic cloves, then add to the oil on gentle heat to release their aroma.
2
Add dried oregano and stir to release the flavours. If cooking for adults, you can add a pinch of dried chilli.
3
Roughly chop the vegetables: onions, red bell pepper (seeds removed), courgettes, and carrots. The pieces don't need to be uniform as they will be blended later.
4
Clean the leeks, slice lengthwise to remove any grit, then roughly chop them.
5
Add all the prepared vegetables to the pan, season with black pepper, and give everything a gentle mix.
6
Heat the vegetables on the stovetop to build flavour, then transfer to a 200°C oven with the lid off to concentrate and caramelize the flavours.
7
Remove from the oven and add passata (crushed plum tomatoes) and water, rinsing the tomato tin to extract all the juice.
8
Bring the mixture to a boil, then reduce to a simmer for about 5 minutes.
9
Mash the sauce with a potato masher or use a hand blender to achieve your preferred texture—either chunky or smooth.
10
Taste the sauce and adjust the seasoning with salt and black pepper to suit your preference.
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