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Spicy pepper and tomato sauce recipe

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Spend an afternoon making a batch of delicious homemade tomato sauce. It's super-versatile and packed with veggies. Use it to top pizzas, stir through pasta or use as a base for curries and chillies. Once you've tried homemade, you'll never look back! See method

Makes 1.8kg (9 batches)
Takes 45 mins
107 calories / serving
Freezable
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

3 tbsp olive oil
2 onions, chopped
3 garlic cloves, crushed
3 celery sticks, chopped
3 medium carrots, scrubbed and grated
480g jar roasted red peppers, drained and chopped
1 courgette, grated
2 x 400g tins chopped tomatoes
a few drops of Tabasco

2 of your 5-a-day and high in vitamin C

Each serving contains

Energy
445kj
107kcal 5%
Fat
5g 7%
Saturates
1g 4%
Sugars
10g 11%
Salt
0.5g 8%

of the reference intake
Carbohydrate 11.6g Protein 2g Fibre 3.4g

Method

Heat the oil in a lidded saucepan over a medium-high heat and fry the onions for 5-8 mins until translucent. Stir in the garlic, celery and carrots, and cook for 5 mins.
Add the peppers, courgette and tomatoes and bring to a simmer. Cover and cook, stirring occasionally, for 20 mins or until thickened. Stir in the Tabasco to taste, then blitz with a stick blender to make a smooth sauce. Leave to cool before transferring to the fridge for up to 3 days or freezing for up to 3 months.

Tip: Check out three ways to use the sauce.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegan recipes