“The beauty of this sauce is that it’s jam-packed with beautiful, seasonal veg, making it not only nutritious, but full of flavour too. Feel free to swap out the fresh ingredients depending on what’s available on the day. ”
Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
Peel, trim and roughly chop the vegetables. Peel and slice the garlic.
Place a pan large enough to hold all the ingredients on a medium heat with the olive oil.
Add the garlic, fry for 1 minute, then add all the prepped veg. Cook with a lid on for 30 minutes, or until the vegetables are softened and lightly coloured, stirring regularly.
Add the tomatoes, breaking them up with a wooden spoon – remember to note the liquid level in the pan.
Pour in 200ml of water and give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes or until reduced – the liquid should return to the same level as in step 5.
Remove from the heat and whiz with a stick blender until completely smooth. Season to taste.
To store let your sauce cool as quickly as possible, then cover, label and chill, or freeze.