Hidden Veggie Tomato Sauce (Printer View)

A rich tomato sauce made with pureed carrots, zucchini, and spinach for deep flavor.

# 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 - 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)

→ Optional

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 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 start to soften.
03 - Add the chopped spinach and cook until wilted, about 2 minutes.
04 - Stir in crushed tomatoes and tomato paste until fully combined.
05 - Add dried oregano, dried basil, salt, black pepper, and sugar if using. Stir and bring sauce to a gentle simmer.
06 - Cover the saucepan and simmer over low heat for 20 minutes, stirring occasionally, until vegetables are tender.
07 - Remove from heat and let cool slightly. Puree the sauce until smooth using an immersion blender or transfer in batches to a countertop blender.
08 - Return sauce to heat if needed. Adjust seasonings to taste and stir in Parmesan cheese if desired. Serve hot over pasta, garnished with fresh basil.

# Expert Advice:

01 -
  • It tastes like pure tomato comfort, but the vegetables dissolve into silky richness that nobody suspects.
  • You're done in 45 minutes and have enough to freeze for those nights when cooking feels impossible.
  • It works for picky eaters and proud vegetable lovers at the same table without compromise.
02 -
  • Don't skip the initial sauté of onion and garlic—it's where most of the flavor is actually built, not in the simmering.
  • Blend the sauce smooth; any remaining texture from vegetables defeats the whole point of hiding them.
  • Taste as you season because the blending process can make flavors taste muted until it's completely smooth.
03 -
  • Make a double batch and freeze half—you'll thank yourself when a rough week arrives and dinner is already waiting.
  • Add the Parmesan off heat, not during cooking, so it stays creamy instead of clumping.
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