Waste veg tomato sauce

This is a no waste, happy days tomato sauce. Use up those wilty veg or little bits and pieces left over from other recipes.

Waste veg tomato sauce. Credit: Freshly Picked with Simon Toohey

• serves

  12

• prep

  20 minutes

• cook

  1:10 hour

• difficulty

  Easy

Ingredients

• 20 ml olive oil
• 2 brown onions
• 3 cloves garlic
• 3 carrots
• 2 zucchini
• 3 sticks celery
• 1 bunch spring onions
• Stalk rainbow chard
• 1 leek
• 1 sweet potato
• 100 ml red wine
• 2 tins Roma tomatoes
• 200 ml vegetable stock
• 1 tbsp brown sugar
• 2 bay leaves
• 3 sprigs thyme
• 1 sprig rosemary
• 1 tsp dried oregano
• 2 tbsp balsamic vinegar
• Salt and pepper

Instructions

1. Chop vegetables roughly.
2. Add oil and onion to a hot pan over medium heat, followed by garlic, then carrots. Cook for a few minutes before adding all of the other ingredients.
3. Stir everything through.
4. Cover and cook for 60 minutes or until soft.
5. Remove the bay leaves and any herb stems and blitz into a sauce.
6. Pour into sterilised jars and save, refrigerated, for dinners down the line, such as pizzas, pastas and toasties. You could also eat it as a soup.

Note

• The vegetables and herbs suggested above can be adjusted to suit what you have. Likewise, you could use red wine vinegar in place of the balsamic vinegar.
• This sauce can also be frozen in airtight containers.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.