Jamie Oliver’s Veg Tomato Sauce is not your average jarred tomato sauce. It’s a vibrant, fresh and veggie-packed sauce that bursts with natural flavors. Jamie is all about simple, wholesome cooking that lets ingredients shine. and this sauce is a perfect example. Instead of just relying on canned tomatoes and herbs, he loads it with a mix of vegetables that add texture, sweetness and a subtle earthiness.
This sauce isn’t just a base for pasta; it’s a celebration of fresh produce and slow-cooked love. The magic lies in how the veggies break down and meld into the tomatoes, creating a sauce that feels hearty and fresh, without needing any cream or meat. It’s perfect for anyone wanting a lighter, healthier, yet deeply satisfying tomato sauce. It’s versatile – great for pasta, pizza or even as a dipping sauce.
Jamie Oliver Veg Tomato Sauce Recipe
Ingredients Needed
Jamie’s version is simple but intentional. Here’s what you’ll need:
- Tomatoes: Fresh ripe tomatoes are best but good-quality canned plum tomatoes work too. They give the sauce its base and tang.
- Onion: Adds sweetness and depth. Jamie usually uses red or white onions.
- Carrot: Surprising but crucial. Carrots add natural sweetness and balance the acidity of the tomatoes.
- Celery: Brings a subtle savory note and crunch that softens during cooking.
- Garlic: For that punch of flavor. Jamie loves using lots of it!
- Olive oil: To gently fry the veggies and bring richness.
- Herbs: Fresh basil and oregano, sometimes thyme, depending on what you have. They add the classic Italian aroma and freshness.
- Salt & pepper: To season and enhance every flavor.
- Chili flakes: Optional but Jamie sometimes adds a pinch for a slight kick.
That’s it. No sugar, no stock cubes, just pure veggies and herbs. The ingredients are fresh, accessible and straightforward.
Equipment Needed
This sauce is easy to make and doesn’t require fancy tools. Here’s what helps:
- Large sauté pan or skillet: Wide enough for the veggies to cook evenly and reduce the sauce.
- Sharp knife and chopping board: For dicing the veggies finely so they cook down nicely.
- Wooden spoon or spatula: To stir and scrape the pan without scratching.
- Blender or food processor (optional): Some like to blitz part of the sauce for a smoother texture but it’s not necessary.
- Measuring spoons: Handy for adding salt, pepper and herbs with precision.
The beauty of this sauce is in its simplicity. no blender is truly required. Just good knife skills and a patient hand.
How To Make Jamie Oliver’s Veg Tomato Sauce
Alright, here’s the heart of it. Making this sauce is like telling a story through your cooking. each step brings the veggies and tomatoes closer to perfection.
- Prep your veggies: Finely dice the onion, carrot, celery and garlic. The smaller, the better. this helps them cook evenly and soften fully into the sauce.
- Heat the olive oil: Warm it gently in your pan on medium heat. Jamie always says, ’Don”t rush this”. Let the oil get nice and warm but not smoking.
- Sweat the veggies: Add the diced onion, carrot and celery first. Stir often, letting them soften slowly and release their sweetness. about 10 minutes. You want them tender but not browned.
- Add the garlic: Toss it in and cook for another 2 minutes, letting the aroma fill your kitchen.
- Pour in the tomatoes: If using fresh tomatoes, chop them roughly. Add them to the pan with their juices if canned. Stir everything together.
- Season: Sprinkle in salt, pepper and herbs. If you want a little heat, add chili flakes now.
- Simmer low and slow: Turn the heat down and let the sauce bubble gently for 30-45 minutes. Stir occasionally and let the flavors meld and the sauce thicken.
- Final touches: Taste and adjust seasoning. If the sauce feels too chunky, blend a bit for a smoother texture. or leave it chunky for rustic charm.
The key? Patience. Let the sauce cook until the veggies melt into the tomatoes, creating a rich, velvety texture that’s full of flavor.
What I Learnt
Making Jamie’s Veg Tomato Sauce taught me a lot about respecting simple ingredients. It’s easy to overlook carrots or celery in a tomato sauce but they bring such balance and depth. The slow cooking process draws out the natural sweetness and turns ordinary veggies into something almost magical.
I also realized how crucial good olive oil and fresh herbs are. they lift the sauce from basic to spectacular. And patience? That’s the unsung hero. Rushing the cooking ruins the depth. Slow simmering is where the sauce develops its soul.
Finally, this recipe reminded me that healthy doesn’t mean boring. You don’t need heavy creams or artificial additives to make a tomato sauce that’s delicious and satisfying.
Recipe Tweaks For Jamie Oliver’s Veg Tomato Sauce
Jamie Oliver’s veg tomato sauce is already a winner. fresh, vibrant and packed with flavor. But hey, nothing’s stopping us from giving it a little twist to suit your taste buds or what’s in your fridge.
First up, herbs. Jamie’s classic calls for basil and maybe a sprinkle of oregano. But why not try some rosemary or thyme for a woodsy, earthy note? If you like it a bit spicy, toss in a pinch of chili flakes or a dash of smoked paprika. It wakes up the sauce and gives it a gentle kick.
Veggies-wise, Jamie uses a nice mix but you can swap or add whatever you love or have. Think bell peppers for sweetness or some finely chopped mushrooms for that meaty texture. Roasted aubergine or courgette cubes also add a lovely depth.
If you want it richer, stir in a spoonful of butter or a splash of cream just before serving. For a tangier edge, a squeeze of fresh lemon or a splash of balsamic vinegar can brighten everything up.
And don’t forget garlic! Jamie’s method usually includes a gentle sauté but if you want garlic punch, add some roasted garlic for sweetness or raw crushed garlic at the end for a sharper bite.
Storage Tips For Leftovers
Leftover tomato sauce? Yes, please! It’s one of those magical things that tastes even better the next day. But how do you keep it fresh and tasty?
First, cool it down quickly after cooking. Leaving it out at room temp for too long isn’t great, especially with fresh veg inside. Once it’s cool, transfer it to an airtight container. Glass jars work wonders. they don’t absorb smells and keep the sauce fresher longer.
Pop it in the fridge and it should last about 3 to 4 days. If you want it to hang around longer, freezing is your best friend. Freeze it in portions-ice cube trays are perfect for small amounts. Once frozen, toss the cubes into a zip-lock bag and label it with the date.
When reheating, do it gently on the stove or in the microwave. If it’s thickened up too much, add a splash of water or stock to loosen it back to saucy perfection.
What To Eat With Jamie Oliver’s Veg Tomato Sauce?
This sauce is incredibly versatile. It’s not just for pasta (though it shines there). Let’s get creative.
Pasta, obviously. Spaghetti, penne, fusilli – any shape soaks up the sauce beautifully. Add some grated parmesan or a dollop of ricotta on top for creaminess.
But also try it over roasted vegetables or baked potatoes. It makes a simple baked sweet potato feel gourmet. Or spoon it over grilled chicken or fish for a healthy, colorful meal.
Use it as a base for shakshuka-style eggs. Crack a few eggs into a pan of warm sauce and cook gently until they’re just set. Breakfast, lunch or dinner, done.
Want to get more playful? Use it as a pizza sauce. Spread it on homemade or store-bought dough, pile on your favorite toppings and bake until crispy.
FAQs
What Vegetables Are Used In Jamie Oliver’s Veg Tomato Sauce?
Jamie uses onions, carrots, celery, garlic, and zucchini, along with tomatoes and fresh herbs for flavor.
Can I Freeze Jamie Oliver’s Veg Tomato Sauce?
Yes, this sauce freezes really well. Just let it cool, then store in airtight containers for up to 3 months.
Is Jamie Oliver’s Veg Tomato Sauce Vegan?
Yes, the sauce is completely vegan, as it uses only plant-based ingredients.
