vegan food blog

veggie-packed tomato sauce

veggie-packed tomato sauce

A simple blended tomato sauce, guaranteed crowd-pleaser and a way to sneak veggies onto the plates of even the pickiest eater.

This tomato sauce is my go-to on lazy cooking days; the best part is the recipe makes bulk quantities of sauce, leaving me with extras for a rainy day.

Yields: 8 cups sauce

Ingredients:

  • 2 tbsp olive oil
  • 1 large onion, chopped (2 cups)
  • 4 cloves garlic, minced
  • 3 stalks celery, chopped (1 1/2 cups)
  • 2 large carrots, chopped (2 cups)
  • 1 small butternut squash, de-seeded, peeled, and chopped (2-3 cups)
  • 1 tsp cumin
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 28 oz can diced tomatoes (796 mL)
  • 5.5 oz can tomato paste (156 mL)
  • 1 cup water
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • salt and pepper to taste

Directions:

1. Preheat oven to 350°F and cover a baking sheet with parchment paper.  Prepare squash by peeling, removing seeds, and dicing.  Toss squash in 1 tbsp olive oil and 1 tsp cumin and spread on baking sheet.  Bake for 30 minutes, tossing halfway through.

2. While squash is baking, heat 1 tbsp olive oil in a LARGE pan or pot over medium-high heat (seriously, this recipe makes A LOT of sauce). Add the onions and sauté until softened and translucent, 5 to 7 minutes. Stir in the garlic and sauté until fragrant, about 30 seconds.

3. Add carrots, celery, dried basil, and dried oregano and cook an additional 5 minutes until veggies have softened.  Add diced tomatoes, tomato paste, baked squash, 1 cup water, paprika, and turmeric, stirring well.

4. Bring the sauce to a rapid simmer, then lower the heat to medium-low to maintain a gentle simmer. Continue simmering until the sauce is slightly reduced and thickened, about 20-25 minutes.  Add more water if needed to reach desired consistency.

5. Remove from heat and blend the sauce using an immersion blender, or in small batches using a blender.  Season with salt and pepper to taste.  Serve over your favourite pasta!

Notes:

Store in an airtight container in the fridge for up to 1 week, sauce also freezes well.

Serving size for nutrition facts is 1/2 cup of sauce

References:

Nutrition facts from: CRON-O-Meter