Jamie Oliver Vegetable Sauce

Looking for a simple way to pack more veg into your meals? This Jamie Oliver Vegetable Sauce is just the ticket. It’s hearty, nourishing, and full of roasted vegetable flavor—perfect for pasta, soups, stews, or even as a base for pizza. I made a batch on Sunday, and it carried me through the week with quick, wholesome meals. (inspired by Jamie Oliver)

Ingredients Needed

Vegetables for Roasting:

• 2 red onions
• 2 carrots
• 2 small bulbs of fennel
• ½ a head of celery
• 2 red peppers
• ½ a butternut squash (600g / 1.3 lbs)

For Flavor and Sauce:

• 2 tbsp olive oil (plus extra for roasting)
• 1 tsp dried rosemary
• 3 x 400g / 14 oz tins of plum tomatoes
• Sea salt & black pepper, to taste

How To Make Jamie Oliver Vegetable Sauce

1. Preheat the Oven: Set your oven to 220°C/425°F/gas 7. This high heat is key for bringing out the natural sweetness in the vegetables.
2. Chop the Veg: Peel and prep your red onions, carrots, fennel, and celery. Deseed the red peppers and squash (no need to peel the squash!). Roughly chop everything into similar-sized chunks.
3. Roast the Vegetables: Toss all the chopped veg in a large high-sided roasting tray with olive oil, dried rosemary, salt, and pepper. Cover the tray tightly with tin foil and roast for 30 minutes. Then remove the foil and roast for another 30 minutes until everything is soft and starting to caramelize.
4. Blend in Batches: In three rounds, combine one-third of the roasted vegetables with one tin of plum tomatoes and half a tin of water (use the tomato tin to measure). Blend each batch to your desired consistency—chunky or smooth.
5. Season and Store: Taste the sauce and season with more salt and pepper if needed. Then portion it into reusable bags or containers. Store in the fridge if using soon, or freeze for future meals.

Why I Love This Recipe

I always have a batch of this sauce in my freezer. It’s my go-to for lazy evenings when I need a quick meal. Toss it with pasta, spoon it over grilled chicken, or swirl it into soups—this sauce does it all. Plus, it’s a sneaky way to get more veggies into picky eaters.

Recipe Tips

• Roast, don’t skip it: This step adds depth and sweetness to the final sauce.
• Use a high-sided tray: Keeps the veg from overcrowding and helps them roast evenly.
• Blend in manageable portions: This ensures a smooth consistency and protects your blender.
• Customize the blend: Add more or less water depending on how thick you want the sauce.
• Change up the veggies: Got parsnips, courgettes, or sweet potatoes? Toss them in!

How To Store And Reheat Leftovers?

• Refrigerate: Let the sauce cool completely. Store in airtight containers for up to 3 days in the fridge.
• Freeze: Divide the cooled sauce into portions and freeze in bags or containers. It keeps well for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat: Pour into a saucepan over medium heat. Stir occasionally and cook for 5–7 minutes or until piping hot.

FREQUENTLY ASKED QUESTIONS

• Can I use fresh tomatoes instead of tinned?
  Yes! Just use the same weight—about 1.2kg of fresh, ripe tomatoes. Roast them with the veggies for extra flavor.
• What’s the best way to blend this sauce?
  A high-speed blender or food processor works best. You can also use an immersion blender directly in a large bowl or pot.
• Can I add herbs or spices?
  Absolutely. Thyme, basil, oregano, or smoked paprika can all add a twist to the flavor.
• Is this sauce kid-friendly?
  Very! It’s naturally sweet from the roasted veg and doesn’t contain any strong spices.
• How can I use this besides pasta?
  Try it on pizza, stirred into risotto, as a base for chili, or even thinned out for soup.

Nutrition Facts

Serving Size: 1 cup (approximately 238 grams)

• Calories: 58
• Total Fat: 1.5g
• Saturated Fat: 0.2g
• Total Carbohydrate: 10g
• Dietary Fiber: 3.2g
• Sugars: 5.3g
• Protein: 1.8g

Try More Jamie Oliver Recipes:

• Jamie Oliver Mint Sauce Recipe
• Jamie Oliver Veggie Gravy
• Jamie Oliver Pizza Tomato Sauce
• Jamie Oliver Parsley Sauce