Creamy Tomato Sauce with Hidden Veggies

This vegan, gluten-free tomato sauce cleverly incorporates pureed vegetables like carrots, cauliflower, and zucchini to create a rich, velvety texture while secretly delivering nutrients. The sauce maintains the classic comfort food taste while packing vitamins and minerals from hidden veggies. It's perfect for pasta dishes and freezes beautifully for meal prep convenience.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Calories: 120

Ingredients Equipment Method Notes

Ingredients

2 cups chopped carrots
2 cups cauliflower florets
1 medium zucchini, chopped
1 onion, diced
3 cloves garlic, minced
2 cups tomato puree
2 tablespoons tomato paste
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Optional: spinach or sweet potatoes for variation

Equipment

large pot
immersion blender or regular blender
cutting board
knife

Method

Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 2 minutes until it deepens in color.
Add chopped carrots, cauliflower, and zucchini to the pot. Stir to combine with aromatics.
Pour in tomato puree and add dried herbs. Season with salt and pepper. Bring to a simmer.
Reduce heat to low, cover, and simmer for 25-30 minutes until vegetables are fork-tender.
Remove from heat and let cool slightly. Use an immersion blender or transfer to a blender to puree until smooth and creamy.
Adjust seasoning if needed and serve over your favorite pasta or use as desired.

Notes

For extra creaminess, roast vegetables before blending. Sauce freezes well for up to 3 months. Customize with different vegetable combinations like sweet potatoes or spinach.