The longest debate in food over tomatoes; is it a fruit or a vegetable? According to Britanica, its actually both! No matter their classification, they are utterly diverse and nutritious. They are low in calories, cholesterol-free, and high in Potassium, Vitamin A, Vitamin B, Vitamin C, Vitamin E, Vitamin K and folate.

Everyone loves a good pasta, and this is an easy family favourite. The best is that you can hide as many vegetables as you want in this pasta sauce for the kids! Serves 6-8.


  • 50ml Olive oil
  • 5 large (1.5kg) tomatoes (best to use fresh heirloom/plum or vine tomatoes)
  • 2 large brown/white onions
  • 4 cloves of garlic
  • 25 grams ginger
  • 3 medium (150 gram) carrots
  • 3 stalks of celery
  • 1 whole bell pepper
  • 200 ml vegetable/mushroom stock
  • 2 teaspoons mixed herbs
  • Pepper and salt to taste
  • 2 tablespoons honey (or maple/agave syrup)
  • Fresh chilli (optional)


  1. Chop the onions, celery and carrots, and fry in oil on high heat for about 5 minutes, until the onions become translucent.
  2. Add the chopped bell pepper, garlic, ginger and chilli and continue to fry for another 5 minutes.
  3. Stir in the honey and add the vegetable stock to deglaze the pot.
  4. Turn down the heat and add chopped and peeled tomatoes, mixed herbs, salt and pepper.
  5. Simmer on low heat for about 1.5 hours.
  6. QUICK TIPS: For easy weekday cooking you can;
    1. Substitute the fresh tomatoes for 3 cans of chopped and peeled tomatoes.
    2. Use a slow cooker instead of a pot. Chop the vegetables very roughly saving you time in preparation and then use a hand blender to blend the sauce to a finer consistency.