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Shh… don’t tell anyone but there are five veggies hiding inside this super tasty tomato sauce. Use with pasta, on top of a pizza or pour over chicken.


  • 1 tbsp olive oil
  • 1 small red onion, chopped
  • 1/2 leek, finely chopped
  • 1 garlic clove, crushed
  • 1/4 red pepper
  • 1/2 medium carrot, peeled & chopped
  • 1/2 medium courgette, chopped
  • 400 g tin chopped tomatoes
  • 150 ml vegetable stock
  • 1 1/2 tbsp tomato puree
  • 1 1/2 tbsp sun-dried tomato paste
  • 1 tbsp tomato ketchup
  • 1/2 tsp caster sugar
  • 1 tbsp torn basil leaves (optional)


  1. Heat the oil in a pan and sauté the onion and leek for approximately 3 minutes, stirring occasionally.
  2. Add the garlic and sauté for 1 minute.
  3. Add the red pepper, carrot and courgette, and cook for a further 3 minutes, stirring occasionally.
  4. Add the tinned tomatoes, stock, tomato purée, paste, tomato ketchup and caster sugar, and stir for approximately 1 minute.
  5. Simmer uncovered for 25–30 minutes, stirring occasionally until thickened. Stir in the basil leaves if using.
  6. Transfer to a blender and blitz the sauce to a purée.
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