Veggie Loaded Tomato Sauce (Print View)

A vibrant sauce combining fresh vegetables and tomatoes for a rich, flavorful pasta topping.

# What You’ll Need:

→ Vegetables

01 - 1 medium carrot, peeled and chopped
02 - 1 small zucchini, chopped
03 - 1 bell pepper (red or orange), seeded and chopped
04 - 1 small onion, chopped
05 - 2 cloves garlic, minced
06 - 1 celery stalk, chopped

→ Tomato Base

07 - 2 cans (14 oz each) crushed tomatoes
08 - 2 tablespoons tomato paste

→ Seasonings

09 - 1 tablespoon olive oil
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper
14 - 1/2 teaspoon sugar, optional

→ Optional Add-ins

15 - Pinch of red pepper flakes
16 - Fresh basil, chopped, for garnish

# Method:

01 - Heat olive oil in a large saucepan over medium heat. Add onion, carrot, celery, zucchini, and bell pepper. Cook, stirring occasionally, for 8 to 10 minutes until vegetables have softened.
02 - Incorporate minced garlic and sauté for 1 minute until fragrant.
03 - Stir in tomato paste and cook for 1 minute to deepen flavor.
04 - Add crushed tomatoes, dried oregano, dried basil, salt, black pepper, and sugar if using. Bring mixture to a gentle simmer.
05 - Cover and cook for 20 to 25 minutes, stirring occasionally, until all vegetables are tender.
06 - Remove from heat and purée the sauce with an immersion blender until completely smooth. Alternatively, blend in batches using a countertop blender.
07 - Return sauce to low heat and simmer uncovered for 5 to 10 minutes. Adjust seasoning as needed.
08 - Serve hot over preferred pasta, garnished with fresh basil if desired.

# Expert Advice:

01 -
  • You're sneaking vegetables into something so delicious no one will notice or care.
  • The whole thing comes together in less time than it takes to boil pasta water.
  • It freezes beautifully, so you can make a double batch and have weeknight dinners solved.
02 -
  • The vegetables must be soft enough to purée completely smooth, or you'll end up with a chunky sauce instead of that luxurious coating consistency.
  • Don't skip the sauté step—those eight to ten minutes are when vegetables release their sugars and develop flavor that plain boiling never achieves.
03 -
  • If your tomato sauce tastes acidic despite the sugar, a pinch of baking soda (it will fizz slightly) neutralizes it without changing the flavor.
  • Blending while the sauce is still warm yields the silkiest texture; cold sauce never quite reaches that luxurious consistency.
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