Hidden Veggie Tomato Sauce (Printable)

A 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 - 28 oz canned 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 leaves for garnish

# Method:

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

# Expert Advice:

01 -
  • You get a full serving of vegetables hidden in every spoonful, so nobody notices what they're eating.
  • The sauce tastes genuinely rich and tomatoey, not like punishment or health food.
  • It freezes beautifully, which means one afternoon of cooking feeds you for weeks.
02 -
  • Blend the sauce thoroughly—lumpy vegetables defeat the whole purpose of hiding them, and smooth sauce tastes more elegant.
  • Don't skip the sugar if your tomatoes taste sharp; it's not about sweetness, it's about making the acidity play nice with everything else.
  • Cool the sauce before blending to avoid burns and splatters, and if you're using a regular blender, work in small batches rather than stuffing it full.
03 -
  • If you don't have an immersion blender, a regular blender works just as well—just cool the sauce first and blend in small batches to avoid burns.
  • San Marzano tomatoes make a measurable difference in flavor, and they're worth seeking out if you're making this sauce regularly.
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