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Hearty tomato sauce

A hearty tomato sauce made with vegetables, legumes, stock and lots of love. Great to serve with meatballs, lasagna, rice or pasta.

Course Main Course
Cuisine Mediterranean, vegan
Tags sauce, tomato, vegetables
Prep time 15 minutes
Cook time 1 hour 15 minutes
Author Silvia Cooks


  • 2 tbsp olive oil
  • 2 white or yellow onions, chopped small (280 gr)
  • 3 garlic cloves, chopped small
  • 30 gr capers
  • 3-4 carrots, chopped small (170 gr)
  • 3 celery stems, chopped small (90 gr)
  • 9 grated fresh (and ideally ripe) tomatoes or canned tomatoes (if they're not in season) (730 gr) Use a cheese grater to grate them
  • 1 tsp honey, syrup or sugar
  • 1 pinch salt, black pepper, dried oregano and thyme
  • 1 tbsp tamari or soy sauce (do not use if adding stock)
  • 250 gr cooked lentils or chickpeas
  • 1 cup stock or water (250 ml)


  1. I would recommend to chop all ingredients first, before starting the cooking process. It takes 10-15 mins and it makes the cooking so fluent and non-rushed.

  2. Set a large pot or saucepan to medium heat. Pour the oil and, once it's hot but not smoking, add the onions. Stir to coat in oil.

  3. When the onions are softened and transparent, dd the garlic, stir well. Cook for 3-4 mins. Add the capers, carrots and celery. Mix and cook for 10 mins.

  4. Add your fresh tomatoes (or canned ones) to the pot, stir and cook for another 10 mins.

  5. Add the honey, salt, herbs and tamari sauce. Mix well and cook for 5 mins.

  6. Add your choice of legume (lentils or chickpeas work the best) and the stock or water. Mix well, increase the heat and bring to a boil, then lower heat, cover and simmer for 20 mins. Taste it and adjust with more salt, pepper or herbs if needed, or more water/stock if it's too thick for your taste.

  7. Blend half of the mixture and return to the pot, if you like it chunky. If you prefer a smooth sauce, blend it all. Serve with meatballs, in a lasagna, with rice or pasta.


To store, first let the sauce cool down. Then place in tupperware and leave in the fridge - for up to 3 days. You can also freeze it and place it in the fridge 12-24h before you plan to use it.