This easy and nutritious vegetable sauce by Jamie Oliver is perfect for busy weeknights. Packed with roasted vegetables, it’s a hearty base for soups, stews, and pasta dishes. You can customize it with common ingredients, and it stores well for quick meals anytime. Plus, it’s simple and full of flavor!
Ingredients Needed
- 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)
- 2 tablespoons olive oil (plus extra for roasting)
- 1 teaspoon dried rosemary
- 3 x 400g (14 oz) tins of plum tomatoes
How To Make Vegetable Sauce
- Preheat the oven: Preheat the oven to 220°C/425°F/gas 7.
- Prepare the vegetables: Peel the onions, wash and trim the carrots, fennel, and celery, deseed the peppers and squash (there’s no need to peel it), then roughly chop everything.
- Roast the vegetables: Place the chopped vegetables in a large high-sided roasting tray, and toss with 2 tablespoons of olive oil, dried rosemary, and a pinch of sea salt and black pepper. Cover tightly with tin foil and roast for 30 minutes, then remove the foil and roast for another 30 minutes or until the vegetables are soft and caramelized.
- Blitz the vegetables: In three batches, blitz one-third of the roasted vegetables with one tin of tomatoes and half a tin of water (swirl the water around the tin). Blend to your preferred consistency—smooth or a bit chunky.
- Season and store: Season to taste, then divide the sauce between reusable bags or containers. Store in the fridge for up to 3 days or freeze for up to 3 months.
Recipe Tips
- Don’t skip the roasting step: Roasting the vegetables brings out their natural sweetness and adds depth of flavor to the sauce.
- Use a high-sided roasting tray: This helps the vegetables cook evenly without overcrowding, ensuring they caramelize nicely.
- Blend in batches: Blending in three batches ensures the sauce blends smoothly without overloading the blender, making it easier to achieve the perfect texture.
- Adjust the texture: If you prefer a chunkier sauce, blend for a shorter time. For a silky-smooth finish, blend longer until creamy.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover vegetable sauce cool to room temperature before transferring it to an airtight container. Store it in the fridge for up to 3 days.
- Freeze: After cooling, divide the sauce into portions and store it in freezer-safe bags or containers. It can be frozen for up to 3 months. To serve, thaw overnight in the fridge before reheating.
- Reheat: Pour the sauce into a saucepan over medium heat. Stir occasionally and heat for 5-7 minutes or until hot.
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
Jamie Oliver Vegetable Sauce
Description
This easy and nutritious vegetable sauce by Jamie Oliver is perfect for busy weeknights. Packed with roasted vegetables, it’s a hearty base for soups, stews, and pasta dishes. You can customize it with common ingredients, and it stores well for quick meals anytime. Plus, it’s simple and full of flavor!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 220°C/425°F/gas 7.
- Prepare the vegetables: Peel the onions, wash and trim the carrots, fennel, and celery, deseed the peppers and squash (there’s no need to peel it), then roughly chop everything.
- Roast the vegetables: Place the chopped vegetables in a large high-sided roasting tray, and toss with 2 tablespoons of olive oil, dried rosemary, and a pinch of sea salt and black pepper. Cover tightly with tin foil and roast for 30 minutes, then remove the foil and roast for another 30 minutes or until the vegetables are soft and caramelized.
- Blitz the vegetables: In three batches, blitz one-third of the roasted vegetables with one tin of tomatoes and half a tin of water (swirl the water around the tin). Blend to your preferred consistency—smooth or a bit chunky.
- Season and store: Season to taste, then divide the sauce between reusable bags or containers. Store in the fridge for up to 3 days or freeze for up to 3 months.
Notes
- Don’t skip the roasting step: Roasting the vegetables brings out their natural sweetness and adds depth of flavor to the sauce.
- Use a high-sided roasting tray: This helps the vegetables cook evenly without overcrowding, ensuring they caramelize nicely.
- Blend in batches: Blending in three batches ensures the sauce blends smoothly without overloading the blender, making it easier to achieve the perfect texture.
- Adjust the texture: If you prefer a chunkier sauce, blend for a shorter time. For a silky-smooth finish, blend longer until creamy.
Jamie Oliver Vegetable Sauce