Veggie Pasta Sauce


  • 2 tablespoons olive oil
  • 2 onions, finely chopped
  • 1 teaspoon minced garlic
  • 2 teaspoons Italian seasoning
  • 3 celery stalks, trimmed and finely chopped
  • 2 leeks, trimmed and finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 bell peppers, finely chopped
  • 1 zucchini, finely chopped
  • 3 28-ounce cans chopped tomatoes
  • 1 tablespoon tomato paste
  • 2 cups vegetable stock / chicken stock / water
  • salt and pepper to taste


  1. Heat the oil in a large saucepan, over a medium heat. Add the onion, garlic, and mixed herbs and stir for a couple of minutes. 
  2. Add the remaining vegetables (celery, leeks, carrots, peppers, zucchini) and cook, covered, for around 20 minutes. Continually check and stir the vegetables, you want them to soften but not burn. 
  3. Add the tomatoes,  tomato paste, and stock. Stir until combined. Bring to a boil, reduce the heat and allow to simmer for an additional 20 minutes.
  4. Allow to cool slightly and then blend until smooth.