A delicious and very versatile sauce that can be used over pasta, various vegetable dishes, on a pizza base, thinned down as a soup …. in one word in any recipe where a hearty tomato sauce is required. I use it in the recipe ‘Airport Potatoes’ instead of tinned tomatoes (see previous recipe). It makes a big enough quantity so you can freeze some for a quick meal or two on busy days.


  • 4 medium carrots
  • 1 head of garlic
  • 2 red onions
  • 2 leeks
  • 100 ml extra virgin olive oil
  • 15 good sized plum tomatoes (or 20 if the are not so big)
  • salt & pepper to taste
  • 50 g basil leaves
  • chopped red chilli to taste – optional


  1. Finely chop carrots, garlic, onions and leeks
  2. Heat olive oil in a deep pot
  3. Add vegetable mix and allow to simmer over medium heat for about 10 minutes
  4. Place the tomatoes in a blender and blitz until smooth
  5. Add the tomato puree to the vegetable mix
  6. Bring to boil, add salt, pepper & basil leaves and chilli, if using
  7. Simmer on low heat for about 30 – 40 minutes

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