Method for producing vegetable-containing sauce

This method for producing a vegetable-containing sauce comprises a first step in which a cut vegetable is fried and cooked, a second step in which an intermediate product including the fried and cooked vegetable is produced and then frozen, and a third step in which the frozen intermediate product is heat-treated. In at least one of the production of the intermediate product in the second step and the heat treatment of the intermediate product in the third step, 0.2-25 parts by mass of processed starch may be used with respect to 100 parts by mass of the fried and cooked vegetables, and 20-200 parts by mass of tomato sauce may also be used in terms of normal juice concentration. 本发明的含蔬菜的调味酱的制造方法具有下述工序：将经过了切割处理的蔬菜进行炒制烹调的第1工序，在制造包含所述炒制烹调后的蔬菜的中间制造物后，进行冷冻的第2工序，和对所述冷冻了的中间制造物进行加热处理的第3工序。在所述第2工序中的中间制造物的制造和所述第3工序中的中间制造物的加热处理中的至少一者中，相对于所述炒制烹调后的蔬菜100质量份，可以使用0.2～25质量份的加工淀粉，还可以以原汁浓度换算计使用20～200质量份的番茄酱。