The Best Tomato Sauce Ever by Jamie Oliver

I love this sauce because it is loaded with veggies (but kids don’t have to know that).  While my son is a fairly good eater and my 13 month old will eat almost every veggie or fruit I give her, my 2.5 year old is a different story.  She does, however, love spaghetti, so this is a great meal to serve.

The Best Tomato Sauce Ever

2 small onions, chopped
2 red bell peppers, chopped
2 zucchinis, grated
3 carrots, grated
1 tbsp. olive oil
large pinch of oregano
2 bay leaves
1 small butternut squash, peeled, seeds removed, grated
4  14.5 oz. cans of diced tomatoes, with juice
2 cups water
pinch of sea salt
black pepper

-Add the olive oil to the pan and warm over medium heat.  Add the onions, peppers, zucchinis and carrots along with the oregano and bay leaves.

-Cook slowly, stirring occasionally, for about 20 minutes with the lid on, or until the veggies are soft but not starting to brown.

-Meanwhile, peel 1 small butternut squash, then carefully cut it in half, scoop out and discard the seeds, and coarsely grate the flesh.  Add it to the pan of vegetables.

-Add the tomatoes, water, sea salt and black pepper.

-Bring to a boil, then simmer for about 30 minutes, or until the squash is soft.

-Take the pan off the heat, spoon out the bay leaves, and let the sauce cool before blending in batches in a food processor.  Makes 13 cups.

This sauce can be frozen.  It is a fair amount of work to make, so I would recommend making it on the weekend and freezing the extra for busy weeknights.  When I double the recipe, I end up with enough sauce for 6 meals for 6 people.  This freezes beautifully!

A 1/2 cup portion of this sauce contains 2 to 3 veggie servings!  Best of all, all of my kids ate this right up.

(The original recipe, found in a 2011 Parenting magazine, called for 1 small leek and 2 stalks of celery to be added in the beginning, but I did not have those on hand, so we didn’t use them.)

To make this meal a little more filling, I typically add 1 pound of cooked, ground beef to the sauce.

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  1. That does look pretty good. Jamie Oliver never really caught on here in the USA but he really had the right ideas. I don’t think we’ve seen the last of him yet, I could see him making it big with some cookbooks that promote healthy and fun eating (that’s delicious of course!)

    • I know. It seems like he encounters continual resistance. My son and I started watching his new show, but it was only on for two episodes before it went off. (I hear it is to start again next week.)

      • It’s a massive shame Jamie Oliver doesn’t have a greater following over the Atlantic. Here in the UK he’s practically a deity, having successfully championed healthier school meals across the entire nation. Hats off to his resilience over the pond!

        Great recipe incidentally. Looks amazing!

        • I had no idea he was that popular in the UK. His recipes are tasty and nutritious, so hopefully he will continue trying to make changes here. The US certainly needs it. 🙂

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