Veggie-Loaded Tomato Pasta Sauce (Printable)

Vibrant tomato sauce packed with puréed vegetables for rich flavor and wholesome additions to pasta dishes.

# What you'll need:

→ Vegetables

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

# Preparation steps:

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

# Expert advice:

01 -
  • It's basically a vegetable garden hiding inside silky tomato sauce, so you get the nutrition without tasting like you're being good for yourself.
  • One pot, one blender, and suddenly you have enough sauce to freeze for those nights when cooking feels impossible.
  • It tastes like it took way more effort than the 50 minutes it actually takes.
02 -
  • Don't skip the initial sauté of vegetables—that caramelization creates the flavor foundation that makes people ask for your recipe.
  • An immersion blender is genuinely worth having for this; it makes silky sauce without the mess and splashing of a countertop blender, plus cleanup takes seconds.
  • Taste as you go toward the end, because tomato cans vary in acidity and saltiness, and you're the final authority on what tastes right.
03 -
  • If your tomato sauce tastes sharp or acidic, don't reach for more sugar first—try a pinch of baking soda, which neutralizes acidity without adding sweetness, giving you a rounder, more natural taste.
  • Save a splash of pasta water and stir it into your sauce before serving; the starch helps the sauce cling to the pasta in a way that feels intentional and restaurant-quality.
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