Veggie-Loaded Tomato Pasta Sauce (Printable)

Rich tomato base with puréed veggies for a vibrant, nutritious pasta addition.

# Ingredient list:

→ Vegetables

01 - 1 medium carrot, peeled and chopped (about 5 inches)
02 - 1 small zucchini, chopped (about 6 ounces)
03 - 1 red or orange bell pepper, seeded and chopped (about 6 ounces)
04 - 1 small onion, chopped (about 4 ounces)
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

→ Optional Add-ins

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

# Cooking steps:

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

# Expert advice:

01 -
  • The vegetables dissolve into the sauce so completely that even people who say they don't eat veggies will ask for seconds.
  • It comes together in under an hour and fills your kitchen with the kind of smell that makes people appear in the doorway asking what's for dinner.
  • It freezes beautifully, which means lazy future you will be grateful to present you.
02 -
  • Don't skip the step of cooking the tomato paste on its own—those 60 seconds transform it from raw to rich and prevent that metallic edge some tomato sauces carry.
  • Puréeing isn't optional if you want the vegetables truly integrated; I learned this the hard way when someone's carrot chunk ended up on the wrong part of their tongue and changed their whole opinion of the dish.
  • Taste before serving, not while cooking—the flavors settle and shift during those final minutes, and what seemed underseasoned during cooking can surprise you with balance once it rests.
03 -
  • If your sauce tastes too acidic even after cooking, a tiny pinch more sugar or a tablespoon of cream stirred in at the very end can balance it without making it sweet.
  • Use an immersion blender rather than a countertop blender if you have one—it's less cleanup and you can feel the sauce transform from chunky to smooth in real time, which is oddly satisfying.
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