About this recipe
Here’s how the Veggie Tomato Sauce happened: I wanted to make a lasagne. I had vegetables in the fridge that I really needed to use up. So I chopped them all finely, cooked them in some butter, added the rest of my vegan red pesto, a tin of organic chopped tomatoes and boom.
The result was surprisingly delicious. I only needed about a third of the sauce for my lasagne though so I poured the rest into my tiny jars and store them in the fridge for those days when I just need a healthy and delicious tomato sauce for my lasagne, quinoa or whole grain noodles.
Veggie Tomato Sauce (600ml)
Ingredients
- 3 tbsp olive oil
- 1/2 (red) onion
- 3 garlic cloves
- 1/2 red bell pepper
- 1/2 aubergine
- 1/2 small zucchini
- 1 can chopped tomatoes (400ml) or 400g fresh tomatoes
- 4 tbsp vegan red pesto
- salt and pepper to taste
Instructions
- Cut all the vegetables into small squares.
- Heat up the olive oil in a sauce pan. Cook the onions on medium heat for 2 minutes.
- Add the garlic and the pepper. Cook for another 2 minutes. Stir regularly.
- Add the aubergine and keep stirring for another 2 minutes.
- Add the Zucchini and stir it in. Leave only for about a minute.
- Add the tomato slices and the pesto. Stir everything really well. If you use canned tomatoes, leave it to simmer for 5 minutes, then add salt and pepper to taste. If you use fresh tomatoes, leave it to cook for at least 20 minutes until your tomato slices have softened completely. Then add the salt and pepper to taste.
- Serve immediately with (zucchini) noodles, use a part of it for a lasagne or fill it into jars. Important: close the lid while the sauce is still hot and leave it to cool completely before you put it into your fridge.
Variations
Vegetarian
I kept the recipe vegan. Personally, I prefer to cook the vegetables in 50g of butter instead of oil. It’s not necessary. I just really like butter.
Veggies, aka most of the ingredients
You can use any leftover vegetables you have in your fridge. You can also change how much you use of each. Just be aware that it will change the flavour but variety is a good thing! Just make sure to shop up your veggies into small cubes. And don’t use mushrooms if you want to store the sauce!
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