condiment · Unspecified
'Full of veg' tomato sauce
A sauce or dressing centered on olive oil, onions, leek, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 6 servings
- 1 item olive oil
- 2 item 2 small onions, peeled and chopped
- 1 item 1 small leek, chopped and washed
- 2 stick 2 sticks celery, trimmed and chopped
- 2 item 2 red peppers, chopped
- 2 item 2 courgettes, grated
- 2 item 2 carrots, grated
- 1 item 1 large pinch dried oregano
- 2 item 2 bay leaves
- 4 item 4 x 400 g tinned plum tomatoes
- 1 item 1 small butternut squash, peeled and seeds removed, grated
- 1 item sea salt
- 1 item freshly ground black pepper
Equipment
Mixing bowl or blender
How to make it
- 1
Prepare olive oil, onions, leek, celery, red peppers, courgettes, carrots, pinch dried oregano, bay leaves, tinned plum tomatoes, butternut squash, sea salt, and freshly black pepper as listed.
- 2
Combine olive oil, and butternut squash, sea salt, onions, celery, red peppers, carrots, and freshly black pepper, and leek, courgettes, pinch dried oregano, bay leaves, and tinned plum tomatoes in a bowl or food processor.
- 3
Whisk or blend until the intended texture is reached, adding a small amount of water if needed.
- 4
Taste, adjust the seasoning, and chill briefly if the flavor benefits from resting.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegetarian.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.
