Veggie Loaded Tomato Sauce (Printable)

Rich tomato sauce blended with carrots, zucchini, and bell peppers for a flavorful boost.

# 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, to balance acidity)

→ Optional Add-ins

15 - Pinch of red pepper flakes (for heat)
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 for 8 to 10 minutes until softened.
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 and add oregano, 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 vegetables are very tender.
06 - Remove from heat and purée sauce with an immersion blender or in batches using a countertop blender until smooth.
07 - Return sauce to low heat and simmer uncovered for 5 to 10 minutes. Adjust seasoning as needed.
08 - Serve the sauce hot over pasta, garnished with fresh basil if desired.

# Expert Advice:

01 -
  • It hides vegetables so perfectly that even skeptics won't notice they're eating an entire produce aisle.
  • The sauce tastes like it simmered for hours, but comes together in under an hour—weeknight magic.
  • It freezes beautifully, so you can make a big batch and eat well for weeks without touching a stove.
02 -
  • Don't skip the step of cooking tomato paste before adding liquid—it removes the tinny, raw taste and gives the entire sauce depth.
  • If your sauce tastes acidic or sharp after blending, a pinch of sugar truly does fix it, but salt and time (simmering longer) work too.
  • An immersion blender makes this so much easier than transferring batches to a regular blender, and the sauce comes out silkier.
03 -
  • If blending in batches, cool the sauce slightly first to prevent splashing—or cover the blender lid loosely with a towel and blend carefully.
  • Don't throw away that tomato paste can; keep it in the refrigerator for up to two weeks, or freeze small spoonfuls for next time you need umami depth.
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