Veggie Loaded Pizza & Pasta Sauce

A versatile, veggie-packed sauce perfect for pizza, pasta, or as a base for other dishes. This recipe is fully customizable, helping reduce food waste while boosting your meals with nutrients. Quick, easy, and freezer-friendly, it’s ideal for busy families looking to add more vegetables to everyday meals.

Notes: customisable, full of vegetables, reduces waste, versatile, freezer friendly

  • 400g tin tomato 

  • 1 onion roughly chopped

  • 1tsp crushed garlic (or 2 cloves)

  • 1 handful spinach (or 60g bag)

  • 1 carrot roughly chopped

  • 1 zucchini roughly chopped

  • Handful of basil leaves

  • 1tbs sugar (why: This balances the acidity, you can try it without if you prefer)

  • 2 tbs olive oil

Ingredients

  1. Add tin tomato, onion, garlic, carrot, zucchini, olive oil and sugar to a large saucepan

  2. Bring to the boil over a medium-high heat 

  3. Reduce to simmer and stir regularly until sugar is dissolved and vegetables are tender (check the vegetables by poking a piece of carrot with a fork if it pierces it easy its cooked)

  4. Reduce heat to low and add spinach and basil stir until wilted

  5. Remove from the heat and blend using a stick blended until smooth (if you don’t have a stick blender transfer to a blender and blitz until smooth)

  6. Use straight away or portion out into containers and store for later in the fridge or freezer

    TIP: Use any vegetables you like its a great way to reduce waste by using the vegetables that are a bit older and wilted at the bottom of the crisper draw.

    Get your kids involed by letting them pick a vegetable to add this helps with positive low pressure exposure to vegetables an important for fussy eaters.

Method

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