Vegetarian Garden Ragu Sauce Recipe

About this recipe

A hearty and flavorful vegetarian ragu sauce made with fresh vegetables and aromatic herbs, perfect for a satisfying dinner. This sauce pairs wonderfully with pasta or as a base for other dishes.

Ingredients

• 1 L Ktc Sunflower Oil
• 1 Kg Tomatoes 1kg
• 100 G Jumbo Garlic 100g
• - Schwartz Flat Leaf Parsley
• 1kg 1kg Green Pepper
• 100G Green Chillies - 100g
• 1 Kg Yellow/White Onion 1kg
• - Petti Delicato Extra Fine Passata
• - Schwartz Italian Seasoning
• 1 Kg Coarse Sea Salt, 1Kg
• 1 Kg Tate & Lyle Granulated Sugar 1Kg

Instructions

1. 1. Heat 2 cups (475 ml) of vegetable oil in a large pot over medium heat.
2. 2. Add 3 pounds (1.4 kg) of chopped onions, 4 diced sweet green peppers, and 2 minced hot peppers to the pot. Cook for 30 minutes, stirring occasionally, until softened.
3. 3. Add 6 minced garlic cloves and cook for an additional 5 minutes, stirring frequently to prevent burning.
4. 4. Transfer the cooked mixture to a blender and blend until smooth. Set aside.
5. 5. Wash and core 10 pounds (4.5 kg) of chopped tomatoes. Blend them in batches until liquified.
6. 6. Return the blended vegetable mixture and liquified tomatoes to the pot. Bring to a boil over medium-high heat, then reduce to a simmer.
7. 7. Stir in 1 1/2 cups of sugar, 1/2 cup of sea salt, 1 teaspoon of dried parsley, and 1/4 cup of Italian seasoning. Simmer the sauce for 1-2 hours, stirring occasionally, until it reaches your desired consistency.
8. 8. For added flavor and body, stir in one 500 g carton of passata and mix well.
9. 9. Once the sauce is ready, ladle it into hot, sterile jars for canning or allow it to cool and store in freezer-safe containers.
10. 10. Use this sauce as you would any commercial spaghetti sauce. It makes approximately 17 litres (30 pints), about 40 servings of 400 ml.

How to make Vegetarian Garden Ragu Sauce

1. Cook the onions. Heat 2 cups of vegetable oil over medium heat and cook 3 pounds of chopped onions, 4 diced sweet green peppers, and 2 minced hot peppers for 30 minutes until softened.
2. Add garlic and blend. Stir in 6 minced garlic cloves for 5 minutes, then transfer the mixture to a blender and blend until smooth.
3. Blend the tomatoes. Wash and core 10 pounds of chopped tomatoes, blend them in batches until liquified, then return all the vegetables and tomatoes to the pot and bring to a boil.
4. Season and simmer. Reduce to a simmer, stir in 1 1/2 cups of sugar, 1/2 cup of sea salt, 1 teaspoon of dried parsley, and 1/4 cup of Italian seasoning, then simmer 1–2 hours.
5. Finish and can. Stir in one large can of passata, then ladle the hot sauce into sterilized jars for canning or cool and store in freezer-safe containers.

Frequently asked questions

Why is the vegetable mixture blended before adding the tomatoes?

Blending the cooked onions, peppers, and garlic creates a smooth base for the sauce, ensuring a velvety texture that evenly incorporates the flavors. This step also helps the sauce achieve a consistent thickness and prevents chunks of vegetables from overpowering the final dish.

What role does the sugar play in this recipe, and can it be reduced or substituted?

The sugar balances the acidity of the tomatoes and peppers, creating a harmonious flavor profile. If you prefer a less sweet sauce, you can reduce the sugar slightly or substitute it with a natural sweetener like honey or maple syrup. However, reducing it too much may result in a tangier sauce.

How can I adjust the spice level in the Vegetarian Garden Ragu Sauce?

The heat comes from the hot chili peppers used in the recipe. To make the sauce milder, reduce the number of hot peppers or remove their seeds before cooking. For a spicier kick, you can add extra chili peppers or a pinch of chili flakes during the simmering stage.

What is the best way to store and preserve this sauce for later use?

Once the sauce is ready, you can ladle it into hot, sterile jars for canning, ensuring a long shelf life if sealed properly. Alternatively, allow the sauce to cool completely and store it in freezer-safe containers for up to 6 months. Always leave some headspace in the containers to account for expansion during freezing.

How can I tell when the sauce has reached the right consistency during simmering?

The sauce is ready when it has thickened to your desired consistency, typically after 1-2 hours of simmering. It should coat the back of a spoon without running off too quickly. Stirring occasionally during this step prevents it from sticking to the pot or burning.