Hidden Veggie Tomato Sauce (Printable)

Flavorful tomato sauce packed with pureed carrots, zucchini, and spinach for extra nutrition.

# What you'll need:

→ 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

# Method:

01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and minced garlic, sauté until softened, about 3 minutes.
02 - Add peeled and chopped carrots and chopped zucchini to the pan. Cook for 5 to 7 minutes, stirring occasionally, until vegetables begin to soften.
03 - Add fresh spinach and cook until wilted, approximately 2 minutes.
04 - Stir in crushed tomatoes and tomato paste until fully incorporated.
05 - Season mixture with dried oregano, dried basil, salt, black pepper, and sugar if using. Bring the sauce to a gentle simmer.
06 - Cover and simmer on low heat for 20 minutes, stirring occasionally, until all vegetables are tender.
07 - Remove from heat and let cool slightly. Using an immersion blender or transfer to a blender in batches, puree until smooth.
08 - Return the sauce to heat if necessary, adjust seasoning to taste, and stir in Parmesan cheese if desired. Serve hot over pasta garnished with fresh basil.

# Expert Advice:

01 -
  • It tastes indulgent and creamy without being heavy, so you can eat a big bowl without guilt.
  • Hidden vegetables mean you're getting real nutrition while your taste buds think you're having pure comfort food.
  • This freezes beautifully, turning one cooking session into weeks of ready-made weeknight dinners.
02 -
  • Don't skip the blending step or you'll have a chunky vegetable sauce instead of the silky, deceptive thing that makes people forget they're eating vegetables.
  • The sauce will thicken slightly as it cools, so if it seems thin when you taste it hot, give it a minute before adding more seasoning or deciding it needs adjusting.
  • Taste as you go with the salt and pepper, because every can of tomatoes is different and some are naturally saltier than others.
03 -
  • If your tomatoes taste too acidic, the sugar helps, but also remember that salt actually amplifies tomato flavor better than sugar ever could.
  • The longer the sauce simmers before blending, the more the vegetables break down and the deeper the flavor becomes, so don't rush this step if you have time.
  • Make extra and freeze it, because there's nothing better than opening the freezer on a tired weeknight and finding dinner already waiting for you.
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