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bowl of pasta sauce

Simple comfort food, jam-packed with hidden goodness. This is an easy and flavourful pasta sauce that you can serve immediately, freeze or even jar for a later date. With a rich tomato flavour and packed full of veggies and, it is tasty.


  • 1 small eggplant
  • 2 capsicum
  • 2 carrots
  • 1 zucchini
  • 1 leek
  • 4 garlic cloves
  • 2 x 400g tins of chopped tomatoes
  • 6 tablespoons balsamic vinegar
  • 200ml vegetable stock
  • 2 tablespoons dried oregano
  • A pinch of sea salt and black pepper
  • 4 serves of cooked pasta
  • For an extra flourish - rocket and shaved parmesan on hand to sprinkle on top


  1. Put all of the ingredients into a food processor and chop them up. You can chop by hand, but a food processor will save you time.
  2. Put all of the chopped ingredients vegetables (except the pasta, rocket and parmesan), in your slow cooker bowl and cook: high for 4 hours OR low for 6 hours.
  3. Let the sauce cool and then pour it into a food processor in small batches and blend until smooth, or leave chunks if you prefer.
  4. Mix the sauce into the cooked pasta and serve, with rocket and cheese to make it extra delicious.


Do not be tempted to try and blend the sauce while it is too hot – the steam may pop the lid and paint your kitchen with the contents.

This sauce is suitable for the freezer. Make extra and freeze for later!

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