Hidden Veggie Tomato Pasta Sauce (Printable)

Rich tomato sauce loaded with pureed carrots, zucchini, and spinach. A delicious way to add extra vegetables to pasta.

# 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, to balance acidity)

→ Optional

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

# How to Make It:

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

# Expert Suggestions:

01 -
  • Your family eats vegetables without realizing it, which means fewer dinner arguments and more actual nutrition.
  • The sauce tastes like it simmered all day, but you'll have it ready in 45 minutes flat.
  • It freezes beautifully, so you can make a huge batch and eat well for weeks without thinking.
02 -
  • Don't skip the initial sautéing of onion and garlic; raw ones will taste sharp and bitter no matter how long you blend, but caramelized ones become the sauce's sweet foundation.
  • Let the sauce cool slightly before blending if you can—steam builds pressure in the blender and can be genuinely dangerous, but even an immersion blender works better on warm rather than boiling hot sauce.
03 -
  • Taste the sauce before and after blending—you might realize it needs another pinch of salt or a squeeze of lemon juice for brightness that you didn't know it was missing.
  • If your sauce tastes slightly acidic even after blending, resist the urge to add more salt; instead add a tiny pinch of sugar and taste again—one quarter teaspoon can be the difference between good and perfect.
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