Vegetable Sauce

Vegetable sauce is a broad term for sauces made primarily from vegetables, often including tomatoes, onions, carrots, and herbs. They can be cooked down to create a rich base for dishes or used as a lighter accompaniment. The specific ingredients and preparation methods vary widely depending on the intended use and culinary tradition.

Manufacturers use vegetable sauces as a flavour base, a sauce component, or a filling in a variety of savoury dishes. They add moisture, flavour, and texture, contributing to the overall appeal of products like lasagnes, ravioli, and other pasta dishes. Their versatility makes them suitable for both ready meals and as an ingredient in food manufacturing.

Vegetable sauce is not typically considered a food additive and does not have an E-number. Its health implications are primarily related to the nutritional content of its vegetable ingredients, such as fibre and vitamins, and any added salt or sugar. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) provide guidance on healthy eating, encouraging a diet rich in vegetables.