Jamie Oliver’s “Best Tomato Sauce Ever”

I live in an odd world in which my children will eat vegetables, but not red pasta sauce.  Not spaghetti sauce, not marinara…not having it.  They will eat white sauces, and sure enough, they’ll eat a tomato anytime, anywhere…as long as I didn’t turn it into a sauce and pour it over pasta.  So when I read Jamie Oliver’s recipe (known for his Food Revolution), for a sauce that could be used on pasta that contained EIGHT veggies, I knew I had a winner.  I could actually taste each and every veggie, despite having pureed them down to a sauce.  I thought the flavor was pleasantly complex, and maybe in need of a bit more salt and pepper, and a day of storage.  All good Italian sauces are better the day after.  I added some delicious fresh Italian meatballs from Whole Foods and linguine…YUM.  Butternut squash is out of season, so I substituted a kabocha squash…it was super.  He calls the recipe a “double batch”, but it was a triple batch for us.  If I’m going to work with that many veggies, I’m very pleased that I got 3 meals out of my efforts.

Jamie Oliver’s “Best Tomato Sauce Ever” recipe as found in Parenting Magazine, April 2011