Hidden Veggie Tomato Sauce (Print Version)

Rich tomato sauce enriched with pureed carrots, zucchini, and spinach for added nutrition.

# Components:

→ Vegetables

01 - 2 medium carrots, peeled and chopped
02 - 1 medium zucchini, chopped
03 - 2 cups fresh spinach, washed and roughly chopped
04 - 1 medium onion, chopped
05 - 2 cloves garlic, minced

→ Sauce Base

06 - 2 tablespoons olive oil
07 - 1 can (28 oz) crushed tomatoes
08 - 2 tablespoons tomato paste

→ Seasonings

09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper
13 - 1/2 teaspoon sugar (optional)

→ Optional

14 - 1/4 cup grated Parmesan cheese
15 - Fresh basil, for garnish

# Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and minced garlic; cook until softened, about 3 minutes.
02 - Add chopped carrots and zucchini. Stir occasionally and cook for 5 to 7 minutes until they begin to soften.
03 - Incorporate chopped spinach and cook until wilted, approximately 2 minutes.
04 - Pour in crushed tomatoes and tomato paste. Stir thoroughly to combine.
05 - Add dried oregano, dried basil, salt, black pepper, and optional sugar. Stir and bring mixture to a simmer.
06 - Cover and simmer on low heat for 20 minutes, stirring occasionally, until the vegetables are very tender.
07 - Remove from heat and allow to cool slightly. Puree the sauce using an immersion blender or transfer to a countertop blender in batches until smooth.
08 - Return sauce to heat if necessary, adjust seasoning to taste, and stir in grated Parmesan cheese if using. Serve hot over pasta and garnish with fresh basil.

# Expert Advice:

01 -
  • Vegetables disappear into the sauce but make it richer and naturally sweet, so you're not compromising on flavor for nutrition.
  • Ready in 45 minutes start to finish, which means you can have homemade pasta sauce on the table faster than delivery arrives.
  • It freezes beautifully in portions, giving you shortcuts on nights when cooking feels impossible.
02 -
  • Let the vegetables get truly tender before blending, or you'll end up with a chunky sauce that doesn't have the right texture—that 20-minute simmer is not optional.
  • If your sauce tastes sharp or acidic after blending, that sugar isn't cheating; tomato acidity is real, and a tiny pinch rounds everything out beautifully.
  • An immersion blender makes this effortless, but if you don't have one, a countertop blender works just as well as long as you let it cool slightly first.
03 -
  • Don't skip tasting and adjusting seasoning after blending—the flavor profile shifts slightly, and that's your moment to make it perfect.
  • If you want it vegan, leave out the Parmesan or use a plant-based version; the sauce itself is already completely plant-based and tastes full and satisfying without any dairy.
  • A splash of heavy cream stirred in at the very end transforms this into something luxurious if you're in the mood, but it's equally wonderful without it.
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