A great way to use any small pieces of leftover vegetables and also to get children to eat vegetables


  • 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


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