Description
This hidden veggie pasta sauce is a smooth, flavorful tomato-based sauce enriched with blended vegetables that melt seamlessly into the texture. It offers a subtle sweetness and added depth without altering the classic pasta sauce taste. The result is a family-friendly option ideal for picky eaters and easy weeknight meals. It also pairs well with many pasta dishes for added flexibility.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and sliced
- 1 medium zucchini, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water or vegetable broth
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering, then add the onion and cook for 4 to 5 minutes until softened and lightly golden.
- Add the carrots, zucchini, and bell pepper, stirring occasionally, and cook for 8 to 10 minutes until the vegetables begin to soften.
- Stir in the garlic and cook for 1 minute until fragrant, making sure it does not brown.
- Pour in the crushed tomatoes and water or broth, then add the oregano, basil, salt, and pepper. Stir to combine.
- Bring the mixture to a gentle simmer, reduce heat to low, and cook uncovered for 20 to 25 minutes until all vegetables are tender and the sauce slightly thickens.
- Remove from heat and let the sauce cool slightly, then blend with an immersion blender until completely smooth, or transfer to a countertop blender in batches.
- Return the sauce to the pot if needed, adjust seasonings to taste, and heat for 2 more minutes before serving.
Notes
- This sauce freezes well for up to 3 months; cool completely before storing.
- For a brighter tomato flavor, add a splash of balsamic vinegar at the end.
- If you prefer a chunkier sauce, blend only half of the mixture.
- For more pasta inspiration, see our Pasta Recipes.
Nutrition
- Array