• 3 tblsp extra virgin olive oil
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 2 cup diced vegetables (any leftover selection)
  • 2 (1lb) tins of tomatoes
  • 1 handful of fresh basil
  • sea salt


  • If the vegetables you are using are already cooked the cooking time can be halved.
  • Heat the olive oil over a medium heat. Saute the onion until soft. Add the garlic and sauté a further minute.
  • Add the vegetables, tomatoes and a half a tin of water to the pot along with a pinch of salt.
  • Bring to a boil and simmer for 20 minutes. Roughly tear the basil and add to the sauce and blend until smooth.
  • Season with salt and pepper. Serve over spaghetti or pasta shapes