Clever Veggie Tomato Sauce

this sauce is clever for two reasons:

First, we can think of lots of ways to use it – see opposite for five of them, second, it’s packed to the brim with veggie goodness.

Recipe from our The Cookbook

  • Serves

  • Prep

  • Cook


  • Freeze



  • Vegetarian
  • Soya free
  • Nut free
  • Gluten free
  • Dairy free
  • Egg free


  • 1 carrot, diced
  • 200 g/7 oz butternut squash, diced
  • 50 g/1¾ oz frozen peas, defrosted
  • 415 g/14¾ oz can reduced-sugar + salt baked beans
  • 400 g/14 oz can chopped tomatoes
  • 200 g/7 oz tomatoes, chopped


  1. In a saucepan of boiling water, boil the carrot, squash + peas for 7–8 minutes until tender, then drain + return to the pan. Keeping the pan off the heat, add the baked beans+ purée the mixture with a hand blender until smooth.
  2. Return the pan to the heat. Add both the canned + fresh tomatoes + bring everything to the boil. Reduce the heat+ simmer for 4–5 minutes until the fresh tomatoes are soft + pulpy. Remove the pan from the heat + purée again until you have a beautifully smooth sauce.
Fun for little ones

Fun For Little Ones

Let your little one see the rainbow of veggie ingredients so they can tick them off on a colour chart of all the veg they've eaten this week!

Recipe tip bright ideas

Top tips

I can be stirred through your favourite pasta shapes or I can be a superhealthy alternative to ketchup

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