Method for producing vegetable sauce

Abstract

The invention relates to a method for producing a vegetable-based sauce, consisting of a first step of sautéing chopped vegetables; a second step of preparing a sautéed and frozen intermediate product containing vegetables; and a third step of heating the frozen intermediate product. During the preparation of the intermediate product in the second step and / or heating of the intermediate product in the third step, modified starch may be used in amounts from 0.2 to 25 parts by weight and / or from 20 to 200 parts by weight, calculated as a homogeneous tomato juice concentrate of tomato powder, each amount calculated per 100 parts by weight of the sautéed vegetables.