Skip to content

Ever feel guilty looking in your fridge at your wilting celery, that stray carrot, and not-quite-enough-for-any-recipe parsnip?… THIS SAUCE is how you use up all those odd-ball veggies, while adding a nutritional punch to future meals.

You will need

Serves 4

  • 20ml olive oil
  • 2 brown onions
  • 3 cloves garlic
  • 3 carrots
  • 2 zucchini
  • 3 stick celery
  • 1 bunch spring onions
  • Stalks rainbow chard
  • 1 leak
  • 1 sweet potato
  • 100ml red wine
  • 2 tins roma tomatoes
  • 200ml vegetable stock
  • 1 tablespoon brown sugar
  • 2 bay leaves
  • 3 sprigs thyme
  • Stick rosemary
  • 1 teaspoon dried oregano
  • 2 tablespoon balsamic vinegar
  • Salt and pepper

Share this recipe


20 mins to prep

80 mins to cook

  1. Step 1

    Chop everything roughly.

  2. Step 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. Step 3

    Stir everything through.

  4. Step 4

    Cover and cook for 60 minutes or until soft.

  5. Step 5

    Remove the bay leaves and any herb stems and blitz into a sauce.

  6. Step 6

    Pour into airtight containers such as sterilised jars* and save for dinners down the line such as pizzas, pastas and toasties.

Hot tip!

*If sauce is still warm when you pour into glass jars, leave a bit of space (around 1 cm) and turn the jar upside down when you pop in the fridge or freezer. As the sauce cools, the steam in that little gap will help create a bit of a vacuum seal on your jar!

Recipe: Simon Toohey

This website uses cookies

And not just the choc chip kind! We also use cookies to improve your experience on our site – for example, they will allow you to ‘favourite’ your top recipes, which is very handy! To find out more, you can read our privacy policy