Veggie Loaded Tomato Sauce (Print View)

Rich tomato base combined with puréed vegetables for a flavorful pasta sauce.

# Components:

→ Vegetables

01 - 1 medium carrot, peeled and chopped (approximately 6.5 inches long)
02 - 1 small zucchini, chopped (about 5 ounces)
03 - 1 bell pepper (red or orange), seeded and chopped (about 150 grams)
04 - 1 small onion, chopped (approximately 4 ounces)
05 - 2 cloves garlic, minced
06 - 1 celery stalk, chopped (about 40 grams)

→ Tomato Base

07 - 2 cans (14 ounces 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

# Directions:

01 - 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.
02 - Incorporate minced garlic and cook for one minute until fragrant.
03 - Stir in tomato paste and cook for one minute to deepen flavor.
04 - Add crushed tomatoes, dried oregano, dried basil, salt, black pepper, and sugar if using. Bring to a gentle simmer.
05 - Cover and cook for 20 to 25 minutes, stirring occasionally, until vegetables are very tender.
06 - Remove from heat. Use an immersion blender or transfer to a countertop blender in batches to purée sauce until completely smooth.
07 - Return puréed 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 actually eating six servings worth of vegetables hidden in something that tastes indulgent, not virtuous.
  • It comes together in under an hour and freezes beautifully, so you can make a double batch and thank yourself later.
  • No fancy equipment required—even an immersion blender does the job perfectly.
02 -
  • The immersion blender is your friend here—don't skip the blending step thinking the vegetables will break down on their own, because they won't give you that silky texture without it.
  • Taste the sauce before and after blending, because blending changes how the flavors land on your tongue and you might suddenly notice a sharpness you didn't detect before.
03 -
  • If your tomatoes taste sharp or tinny, a tiny pinch of sugar mellows them out—add it gradually and taste as you go rather than oversweetening.
  • Don't rush the initial vegetable sauté; those 8 to 10 minutes are when the vegetables release their natural sugars and build the foundation that makes everything else taste better.
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