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Rainbow Veg Sauce

Claire Wright


Serves: 8

Prep time: 15 mins

Cook time: 30 mins


olive oil

1 onion, finely diced

2 carrots, finely diced

2 sticks of celery or 1/2 fennel bulb, finely diced

1 sweet potato, finely diced (optional)

1 courgette, finely diced

500g passata + 500ml water or stock (or use 700g of roughly chopped ripe tomatoes and only 250ml water or stock)

1 tbsp mixed dried herbs or dried oregano

salt & pepper

Veg Portions / Serving: 2


Kitchen Ninja

Recipe created for Veg Power by Claire Wright. Food photography by Claire Wright |

Claire Wright from shares 3 simple ways to prepare tomatoes that the whole family will enjoy.

This is next-level pasta sauce: healthy, tasty, cheap and packed with plenty of veg.


Heat a couple of tablespoons of olive oil in a large saucepan over low-medium heat and gently fry the onion, carrot, celery or fennel, sweet potato and courgette (all chopped as small as you can) for about 10 mins, or until veg is softened and just slightly golden.

Pour over the passata and water or stock (or tomatoes and water or stock) and herbs, stir until mixed well and bring to the boil. Turn the heat back down and let the sauce simmer for about 15-20 mins, until it is thickened and the veg is soft.

Blitz with a hand-held blender or in a food processor. You can serve straightaway over cooked pasta, or use it in any recipe that calls for tomato sauce or tinned tomatoes or passata. Alternatively, you can allow it to cool completely and then freeze in portions in freezer-safe containers of bags for up to 6 months and just defrost when ready to use.


Made a big batch to fill the freezer with and wondering how to use it? Check out our top tips on 7 ways to use it here.

Kids in the kitchen:

Get the kids to add the veg to the pan carefully, then show them how to stir the veg carefully while it cooks without touching the hot pan. Have them blitz the sauce (ideally when cooled, but carefully with supervision if it’s still hot) until smooth. Let them choose what to serve it with: pasta, in a lasagne, with meatballs, in a casserole…

Claire Wright

Communications Manager: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, looking after Veg Power's website and social media platforms.

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