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Roasted 5-veg sauce recipe

145 ratings

Jamie says, "Making a batch of hidden veg sauce is an easy way of getting lots of good stuff into kids. It looks just like plain old tomato sauce, only better for you. Feel free to mix it up with whatever fresh or frozen veg you have to hand – why stop at five?" See method

Makes 2ltrs (serves 20)
10 mins to prepare and 1 hr 15 mins to cook
37 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

2 red onions
2 leeks
2 carrots
2 courgettes
2 red peppers
2 cloves of garlic
2 tsp dried oregano
olive oil
2 x 500g cartons of passata

High in protein, which supports the maintenance of muscle mass

Each serving contains

Energy
155kj
37kcal 2%
Fat
1g 1%
Saturates
0g 1%
Sugars
5g 5%
Salt
0.2g 3%

of the reference intake
Carbohydrate 5.9g Protein 1.4g Fibre 1.2g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Peel the onions, wash and trim the leeks, carrots and courgettes, deseed the peppers, then roughly chop into chunks.
Place a large roasting tin or casserole pan on a medium-high heat. Peel and bash the garlic, then add to the pan along with the oregano and 1 tbsp oil. Cook for 2 mins, then add all the veg and cook for 5 mins more. Transfer to the oven for 1 hr, or until soft and caramelised.
Carefully remove the pan from the oven and place back on the hob. Pour in the passata, then fill the empty cartons with water, swirl around, and stir it into the pan. Taste and season to perfection, then simmer gently for 5 mins or until thickened, stirring occasionally. Serve the sauce chunky or leave to cool a little, then blitz with a stick blender until smooth.

Jamie's tips on how to serve – "This versatile sauce truly is the gift that keeps on giving. Here are just some of the ways you can use it:

– Toss it through pasta or use to layer up a lasagne
– Pour it over chicken or fish, sprinkle with breadcrumbs and bake
– Use it as the base for a curry sauce, or thin it down to make a soup."

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