Veggie Loaded Tomato Sauce (Printable)

Rich tomato sauce enriched with pureed vegetables, perfect for enhancing pasta dishes naturally.

# 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

# Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add onion, carrot, celery, zucchini, and bell pepper. Sauté for 8 to 10 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in tomato paste and cook for 1 minute to deepen flavor.
04 - Pour in crushed tomatoes, then add oregano, basil, salt, 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 blend sauce with an immersion blender or in batches using a countertop blender until completely smooth.
07 - Return puréed sauce to low heat and simmer uncovered for 5 to 10 minutes. Adjust seasoning as needed.
08 - Ladle sauce hot over pasta of choice and garnish with fresh basil if desired.

# Expert Tips:

01 -
  • It tastes like silky tomato sauce, not like you're eating your vegetables—the blending magic is real.
  • You can throw in whatever vegetables are lurking in your crisper drawer without planning ahead.
  • One pot, 50 minutes, and you've got enough sauce to freeze and forget about stress on busy weeknights.
02 -
  • Don't skip the step of cooking tomato paste alone for a minute—it removes any metallic taste and deepens the whole sauce.
  • The immersion blender is worth having if you don't already; it transforms this from decent to restaurant-quality in seconds.
  • Always taste before serving and adjust seasoning, because different tomato brands vary wildly in salt and acidity.
03 -
  • Use an immersion blender in the pot instead of transferring to a blender—it's easier, faster, and means fewer dishes to wash.
  • The sugar isn't about sweetness; it's a professional trick that neutralizes tomato acidity and makes the sauce taste rounder and more complete.
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