Jamie Oliver

'Full of veg' tomato sauce

With hidden leeks, carrots, courgettes and peppers

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'Full of veg' tomato sauce

Serves 6
Cooks In1H 15M plus cooling time
DifficultySuper easy
Nutrition per serving
  • Calories
    160
    8%
  • Fat
    4.2g
    6%
  • Saturates
    0.6g
    3%
  • Protein
    5.4g
    12%
  • Carbs
    26.9g
    10%
  • Sugar
    20.7g
    23%
  • Salt
    0.82g
    14%
  • Fibre
    6.2g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    160
    8%
  • Fat
    4.2g
    6%
  • Saturates
    0.6g
    3%
  • Protein
    5.4g
    12%
  • Carbs
    26.9g
    10%
  • Sugar
    20.7g
    23%
  • Salt
    0.82g
    14%
  • Fibre
    6.2g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • olive oil
  • 2 small onions , peeled and chopped
  • 1 small leek , chopped and washed
  • 2 sticks celery , trimmed and chopped
  • 2 red peppers , chopped
  • 2 courgettes , grated
  • 2 carrots , grated
  • 1 large pinch dried oregano
  • 2 bay leaves
  • 4 x 400 g tinned plum tomatoes
  • 1 small butternut squash , peeled and seeds removed, grated
  • sea salt
  • freshly ground black pepper
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Method

Heat a large saucepan (big enough to hold all the ingredients) over a medium heat. Pour in a good lug of oil then add the onions, leek, celery, peppers, courgettes, carrots and herbs. Cook the whole lot slowly for about 20 minutes with the lid on, until all the vegetables are nice and soft but without any colour at all. Add the tomatoes, squash, 500ml (17½fl oz) of water and a pinch of salt and pepper to the vegetables. Bring to the boil and simmer gently for about 30 minutes until the squash is soft. Fish out the bay leaves and allow the sauce to cool slightly before blitzing with a hand-held blender until nice and smooth. Have a taste and season with a little more salt and pepper if needed.

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