Hidden Veggie Tomato Pasta Sauce (Printer-Friendly)

Flavorful tomato sauce packed with pureed carrots, zucchini, and spinach for extra nutrition without compromise.

# 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 Garnish

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 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 thoroughly.
05 - Season with oregano, basil, salt, pepper, and sugar if using. Bring to a simmer, then cover and cook on low heat for 20 minutes, stirring occasionally, until all vegetables are very tender.
06 - Remove from heat and let cool slightly. Using an immersion blender (or transfer to a blender in batches), puree the sauce until smooth and creamy.
07 - 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 -
  • It hides an entire serving of vegetables in every spoonful, and no one will guess they're eating carrots and spinach.
  • The sauce freezes beautifully, so you can make a big batch and have healthy dinners ready in minutes.
  • It tastes rich and complex, like you simmered it all day, but it only takes 45 minutes start to finish.
02 -
  • Let the sauce cool slightly before blending, or the steam pressure can cause hot tomato sauce to explode out of the blender and onto your ceiling.
  • If the sauce tastes too acidic, that pinch of sugar isn't optional, it's magic, and it balances the tomatoes without making the sauce sweet.
  • Don't skip the simmer time because those 20 minutes are what turn raw vegetables into a sauce that tastes like it's been simmering for hours.
03 -
  • Chop the vegetables roughly because they're going to be pureed anyway, and it saves you precious time on a busy weeknight.
  • Taste the sauce after blending and before serving because the flavors can change during blending, and you might need a little more salt or a pinch of sugar to bring everything together.
  • If you don't have an immersion blender, let the sauce cool completely before transferring to a blender, and blend in small batches with the lid vented to avoid pressure buildup.
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