Veggie Loaded Tomato Sauce Recipe

Introduction

This Veggie Loaded Tomato Sauce is a vibrant, nutritious twist on a classic favorite. Packed with fresh vegetables and herbs, it creates a rich and flavorful base perfect for pasta or any dish that calls for a hearty tomato sauce.

Ingredients

• 1 medium carrot, peeled and chopped (approximately 6.5 inches long)
• 1 small zucchini, chopped (about 5 ounces)
• 1 bell pepper (red or orange), seeded and chopped (about 150 grams)
• 1 small onion, chopped (approximately 4 ounces)
• 2 cloves garlic, minced
• 1 celery stalk, chopped (about 40 grams)
• 2 cans (14 ounces each) crushed tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1/2 teaspoon sugar (optional, to balance acidity)
• Pinch of red pepper flakes (for heat)
• Fresh basil, chopped, for garnish

Instructions

1. Step 1: Heat olive oil in a large saucepan over medium heat. Add chopped onion, carrot, celery, zucchini, and bell pepper. Sauté for 8 to 10 minutes until softened.
2. Step 2: Add the minced garlic and cook for one minute until fragrant.
3. Step 3: Stir in tomato paste and cook for one minute to deepen the flavor.
4. Step 4: Add crushed tomatoes, dried oregano, dried basil, salt, black pepper, sugar if using, and red pepper flakes. Bring the mixture to a gentle simmer.
5. Step 5: Cover and cook for 20 to 25 minutes, stirring occasionally, until the vegetables are very tender.
6. Step 6: Remove from heat. Use an immersion blender or transfer the sauce in batches to a countertop blender to purée until completely smooth.
7. Step 7: Return the puréed sauce to low heat and simmer uncovered for 5 to 10 minutes. Adjust seasoning as needed.
8. Step 8: Serve hot over your preferred pasta and garnish with fresh chopped basil if desired.

Tips & Variations

• For a chunkier sauce, blend only half the sauce and mix it back with the rest of the sautéed vegetables.
• Add a splash of red wine during simmering for extra depth of flavor.
• Use fresh herbs instead of dried for a brighter taste when available.
• For a vegan option, this recipe is naturally plant-based, so no adjustments needed.

Storage

Store the sauce in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stove over low heat, adding a splash of water if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can use about 3 to 4 cups of fresh, ripe tomatoes that have been peeled and crushed. Keep in mind cooking time may be slightly longer to achieve a thick sauce.

Is this sauce suitable for freezing?

Absolutely. This sauce freezes well and can be kept frozen for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stove.

Veggie Loaded Tomato Sauce Recipe

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★★★★★

4.5 from 70 reviews

• Author: Ethan
• Total Time: 55 minutes
• Yield: About 4 cups (serves 4-6) 1x
• Diet: Vegetarian

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Description

This Veggie Loaded Tomato Sauce is a wholesome, flavorful, and nutrient-packed sauce featuring sautéed fresh vegetables simmered with crushed tomatoes and herbs, then pureed to a smooth, rich consistency. Perfect for topping pasta or as a base for many Italian dishes, this sauce balances savory and sweet flavors with a hint of spice, making it a healthy and delicious addition to your meals.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 medium carrot, peeled and chopped (approximately 6.5 inches long)
• 1 small zucchini, chopped (about 5 ounces)
• 1 bell pepper (red or orange), seeded and chopped (about 150 grams)
• 1 small onion, chopped (approximately 4 ounces)
• 2 cloves garlic, minced
• 1 celery stalk, chopped (about 40 grams)

Tomato Base

• 2 cans (14 ounces each) crushed tomatoes
• 2 tablespoons tomato paste

Seasonings and Oil

• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1/2 teaspoon sugar (optional, to balance acidity)
• Pinch of red pepper flakes (for heat)
• Fresh basil, chopped, for garnish

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Instructions

1. Sauté Vegetables: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion, carrot, celery, zucchini, and bell pepper. Sauté for 8 to 10 minutes until the vegetables are softened and slightly caramelized, which brings out their natural sweetness and enhances the flavor of the sauce.
2. Add Garlic: Incorporate the minced garlic into the saucepan and cook for about one minute until fragrant. Be careful not to burn the garlic, as this can make the sauce bitter.
3. Incorporate Tomato Paste: Stir in the tomato paste and cook for one minute. This step deepens the flavor of the tomato base, adding richness and intensity to the sauce.
4. Combine Tomato Base and Seasonings: Add the crushed tomatoes to the saucepan along with dried oregano, dried basil, salt, black pepper, and sugar if using. Stir well to combine all ingredients and bring the mixture to a gentle simmer over medium-low heat.
5. Simmer Sauce: Cover the saucepan and cook for 20 to 25 minutes, stirring occasionally. This allows the vegetables to become very tender and the flavors to meld together beautifully.
6. Puree the Sauce: Remove the saucepan from heat. Use an immersion blender directly in the pot or transfer the sauce in batches to a countertop blender to puree until completely smooth. This creates a velvety texture that’s perfect for coating pasta.
7. Final Simmer and Seasoning: Return the pureed sauce to low heat and simmer uncovered for another 5 to 10 minutes to thicken slightly. Taste and adjust seasoning as needed, adding more salt, pepper, or red pepper flakes if desired.
8. Serve: Serve the sauce hot over your preferred pasta. Garnish with freshly chopped basil for a burst of fresh flavor and an appealing presentation.

Notes

• For a chunkier sauce, skip or reduce the pureeing step.
• The sugar is optional; add it only if the sauce tastes too acidic.
• This sauce can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• Use fresh bell peppers for the best flavor; red or orange peppers are recommended for sweetness.
• Adjust red pepper flakes according to your spice preference.
• For a vegan version, ensure pasta served is vegan-friendly.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Sauce
• Method: Stovetop
• Cuisine: Italian

Keywords: tomato sauce, vegetable sauce, homemade pasta sauce, veggie loaded sauce, Italian sauce, healthy tomato sauce, smooth tomato sauce, sautéed vegetables