'Full of veg' tomato sauce

With hidden leeks, carrots, courgettes & peppers

'Full of veg' tomato sauce

'Full of veg' tomato sauce

Serves Serves 6
Time Cooks In1 hour 15 minutes plus cooling time
DifficultySuper easy
Nutrition per serving Plus
  • Calories 160 8%
  • Fat 4.2g 6%
  • Saturates 0.6g 3%
  • Sugars 20.7g 23%
  • Salt 0.82g 14%
  • Protein 5.4g 11%
  • Carbs 26.9g 10%
  • Fibre 6.2g -
Of an adult's reference intake
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  • 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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Tap For Ingredients


  1. 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.
  2. 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 of water and a pinch of salt and pepper to the vegetables.
  3. Bring to the boil and simmer gently for about 30 minutes until the squash is soft.
  4. Fish out the bay leaves and allow the sauce to cool slightly before blitzing with a hand-held blender until nice and smooth.
  5. Have a taste and season with a little more salt and pepper if needed.