Tesco Community Cookery School with Jamie Oliver
By Jamie Oliver
1 hr 10 mins plus chopping
Not Too Tricky
serves 2
About the recipe
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 From
Ingredients
100g onions
100g leeks
100g celery
100g carrots
100g courgettes
100g peppers
250g squash, pumpkin or sweet potatoes
12g garlic
15ml olive oil
800g tinned tomatoes
Top Tip
To store let your sauce cool as quickly as possible, then cover, label and chill, or freeze.
Method
- 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.
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