Veggie Loaded Tomato Sauce (Print)

Vibrant sauce with puréed vegetables and rich tomatoes for a nutritious pasta complement.

# Components:

→ 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 ground black pepper
14 - 1/2 teaspoon sugar (optional)

→ Optional Add-ins

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

# Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add onion, carrot, celery, zucchini, and bell pepper. Cook for 8 to 10 minutes until vegetables soften.
02 - Stir in minced garlic and sauté for 1 minute until fragrant.
03 - Add tomato paste and cook for 1 minute, stirring constantly.
04 - Pour in crushed tomatoes, then add dried oregano, dried basil, salt, black pepper, and sugar if using. Stir and bring mixture to a gentle simmer.
05 - Cover the saucepan and cook for 20 to 25 minutes, stirring occasionally, until the vegetables are very tender.
06 - Remove from heat and use an immersion blender or transfer in batches to a blender to purée until smooth.
07 - Return the sauce to low heat and simmer uncovered for 5 to 10 minutes. Adjust seasoning as needed.
08 - Serve the sauce hot over pasta and garnish with fresh basil if desired.

# Expert Advice:

01 -
  • Sneaks in a full serving of vegetables without tasting like health food—just pure, comforting richness.
  • Freezes beautifully, so one afternoon of cooking feeds you for weeks without guilt.
  • Comes together in under an hour, making weeknight pasta feel like you've put in real effort.
02 -
  • Don't skip blending—smooth sauce clings to pasta and feels luxurious, while chunky sauce just slides off and tastes more like soup.
  • The sauce thickens slightly as it cools, so if it seems thin when hot, give it five minutes; that's normal and actually perfect.
  • Taste before serving, not after—seasoning at the end is always better than over-salting at the start.
03 -
  • Immersion blenders save your arm and your cleanup—blend right in the pan and move on with your evening instead of transferring and washing another dish.
  • If you like acidity, use less sugar or none at all; if your tomatoes taste sharp and tinny, that sugar is your secret weapon for balance.
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