One thing I love to do when time allows is to cook from scratch. This Homemade Tomato and Vegetable Sauce is exactly that. A homemade sauce packed with flavour and goodness from hidden veg and fresh herbs.
This Tomato and Vegetable Sauce is perfect to keep in the fridge for a quick vegetarian pasta sauce. You can also use it as a base on pizzas, as a dip with your favourite crudites and crackers, over grilled veggies, on burgers or simply use it to flavour your dishes as you cook.
Hide those Veggies
The best thing about this homemade pasta sauce is the fact that you can use any veggies you might have left over in the fridge. Yes, it is a great way to use up all those dreary looking veggies. I used ripe tomatoes, some rosa cherry tomatoes, garlic, celery, carrots, zucchini, and onion. I also added loads of fresh parsley and basil once the sauce cooled down. Spice it up with cumin or ground coriander – a hint of curry will also do wonders here.
Prepping it Out
This recipe is great to keep on hand when you are doing meal prep over the weekend. Buy your tomatoes in bulk with your other ingredients to make a big batch at once. Homemade Tomato Sauces are definitely healthier than the regular store bought varieties as you know EXACTLY what ingredients go in there. No nasties, just clean and real food.
|Prep Time||10 min|
|Cook Time||50 min|
- 8 large ripe tomatoes blanched and roughly chopped
- 250 gr rosa tomatoes or exotic heirloom tomato mix
- 1 large celery stalks and tops chopped roughly
- 2 large brown onions peeled and chopped
- 150 gr zucchini roughly chopped
- 4 large carrots peeled and roughly chopped
- 30 ml balsamic vinegar
- 2 bird eye chili chopped
- 4 cloves garlic
- salt and black pepper to season
- 15 ml olive oil
- handful fresh parsley
- handful fresh basil
- Preheat the oven to 200 degrees Celsius. Place all the ingredients (roughly chopped) into a large oven-safe baking tray.
- Drizzle with olive oil and seasoning. Roast for 40 minutes on 180 degrees Celsius or until the tomatoes have blistered and are soft.
- Remove the tray from the oven and allow to cool slightly before transferring it to your blender.
- Once the sauce is in the blender, add your fresh herbs and pulse until smooth and thick. Don't add any more water. Season to taste and place in an airtight jar. Keep for up to two weeks in the fridge.