Jamie drizzling honey on top of a fig tart

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4 images: a tray of roasted veg, a saucepan of veg sauce, a jug of veg sauce and a freezer bag of veg sauce

Secret veg sauce

4 images: a tray of roasted veg, a saucepan of veg sauce, a jug of veg sauce and a freezer bag of veg sauce

1 hr 30 mins
Super easy

makes 20 portions

About the recipe

Get more veg in your life! This tasty sauce can be used in so many ways, it's a great freezer staple.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Simply Jamie cookbook

Simply Jamie

By Jamie Oliver

Ingredients

2 red onions

2 carrots

2 small bulbs of fennel

½ a head of celery

2 red peppers

½ a butternut squash (600g)

olive oil

1 teaspoon dried rosemary

3 x 400g tins of plum tomatoes

Method

  1. Preheat the oven to 220°C/425°F/gas 7. Peel the onions, wash and trim the carrots, fennel and celery, deseed the peppers and squash (there’s no need to peel it), then roughly chop it all.
  2. Place the veg in a large high-sided roasting tray, and toss with 2 tablespoons of olive oil, the dried rosemary and a pinch of sea salt and black pepper.
  3. Cover tightly with tin foil and roast for 30 minutes, then remove the foil and roast for a further 30 minutes, or until soft and caramelized.
  4. In three batches, blitz one third of the veg with one tin of tomatoes and half a tin of water (swirl it around the tin), then season to perfection – whether you go super-smooth or a little bit chunky is up to you.
  5. Divide between reusable bags or containers, and pop in the fridge for up to 3 days, or freeze for up to 3 months. Tasty meals await – like my Fragrant spicy fish soup!

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