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Watermelon Rind Tomato Sauce (Vegan and Gluten-Free)

  • Author: Maša Ofei
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: Serves 4


This four-ingredient rich tomato sauce with watermelon rind is a great zero-waste, budget-friendly tasty recipe.


  • 3 tablespoons olive oil
  • 1 onion, diced
  • 6 cups (approx 850g / 1 medium sized watermelon) of watermelon rind, cut into bite-sized pieces* (the white part of the watermelon)
  • 1 can / 425g / 14.99 ounces diced tomatoes
  • Salt, to taste
  • Pepper, to taste


  1. Place a large saucepan on medium heat and add the oil and onion. Saute for around 5 minutes.
  2. Add the watermelon rind cooking for 10 minutes, stirring occasionally with the pot lid slightly askew to keep all the moisture in the pot.
  3. After 10 minutes, add in the diced tomatoes and ½ cup / 125ml of water (I add the water to the tomato can to get the remained of the tomatoes and juices out of the can).
  4. Cook for 30 minutes or until the watermelon is nice and soft, making sure to stir occasionally.
  5. Once it’s cooked, season with salt and pepper to taste and serve with mashed potatoes.


Watermelon rind: Use one of the methods that I outlined above to peel the darker green skin off. This part you discard and only use the white section (and a little bit of pink is okay too).

  • Diet: Vegan

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