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Tomato and courgette sauce

Tomato and courgette sauce

This versatile sauce can use up a host of ingredients and can be paired with pasta or egg - two meals in one!
By Cristina Comunian
Serves 4
Prep/Cook time: 30-45 minutes
a pasta topped with a light tomato sauce and sliced courgettes

Ingredients

Some cherry tomatoes, whatever you have!
1 or more courgette
Any other vegetables that need using up e.g. onion, peppers, roasted potatoes, beetroot
Use up whatever you have in your fridge
2-3 tbsp olive oil
Turmeric to taste
Salt and pepper to taste
Pasta or 2 eggs and a pinch of chilli

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

Recipe

  1. Cut the cherry tomatoes in half and slice your courgette. Chop any other vegetables you wish to add.

  2. Fry the vegetables in a pan with the olive oil for a couple of minutes.

  3. Add turmeric and salt and pepper to taste.

  4. Add a little water to stop the vegetables sticking until everything is cooked - around 20 minutes.

  5. Meanwhile, if you want to add pasta you should cook this now and mix it well with the cooked vegetables.

    Alternatively you could add two eggs, a pinch of chilli and cook together for 3-4 minutes.

Make the most of your leftovers
Store in
Airtight container
Time
Fridge for 2 days, freezer for 3 months
Where to store
Fridge or freezer
Reheat
Oven or microwave until piping hot. Reheat only once.

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

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Inside of the fridge with somone changing the fridge temperature dial

Keep your fridge at 5°C or below

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