Chunky Veggie Tomato Sauce

Chunky Veggie Tomato Sauce

Serves 6
Prep time 30 minutes
Cook time 2 hours
Total time 2 hours, 30 minutes


  • 3 or 4 tablespoons extra virgin olive oil
  • 3 cloves garlic (finely chopped)
  • 1 Medium white onion (finely chopped)
  • 1 Medium green pepper (chopped)
  • 1 cup sliced mushrooms
  • 1 or 2 heaped teaspoon white sugar (to taste to balance acidity)
  • 1 can diced tomatoes (28 ounce size)
  • 3 heaped tablespoons tomato paste (or one small can)
  • 1 bottle strained tomates (22 ounce size)
  • 2 tablespoons italian seasoning


This is a very versatile vegetarian pasta sauce that can be used on it own or for the base for other pasta dishes.


Step 1
Add oil and garlic to pan and bring to medium heat.
Step 2
Chop onions evenly and add to heated oil and garlic. Stir to coat with oil mixture and allow to cook until softened.
Step 3
Stir in chopped green pepper and sliced mushrooms to onions and stir evenly. Cook until all vegies are softened but not browned.
Step 4
Add salt and pepper to taste, sugar and Italian seasoning. Note: you can also subsitute the premixed italian seasoning for 1 teaspoon dried basil and 1 teaspoon oregano. Mix all these ingrediants evenly with all vegetables.
Step 5
Add in undrained diced tomato, strained tomatoes and tomato paste and stir well.
Step 6
Allow mixture to come to slow boil and then cover and reduce the heat to medium low to simmer for at least an hour.
Step 7
Serve with you choice of pasta topped with grated parmesan. Freezes well up to 3 months.

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