Sugar-Free Vegetable Tomato Sauce
Elevate your homemade meals with this vibrant and nutritious Sugar-Free Vegetable Tomato Sauce, a wholesome alternative to store-bought varieties. Packed with garden-fresh veggies like zucchini, bell peppers, carrots, and celery, this rich, aromatic sauce comes alive with the robust flavors of garlic, dried Italian herbs, and a touch of red pepper flakes for gentle warmth. Simmered to perfection with crushed tomatoes and vegetable broth, it's completely free of added sugars and brimming with natural sweetness from the fresh produce. Perfect as a pasta topper, a pizza sauce, or a base for countless dishes, this healthy, vegan-friendly condiment is easy to prepare and stores beautifully for future meals. Whether you're embracing a sugar-free diet or simply seeking bold, fresh flavors, this vegetable tomato sauce is sure to become a kitchen staple!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 large, finely grated carrot
- 1 large, finely diced celery stalk
- 1 medium, finely diced red bell pepper
- 1 medium, finely diced zucchini
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 0.5 teaspoons red pepper flakes
- 1 whole bay leaf
- 1 cup low-sodium vegetable broth
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons, chopped fresh basil
Instructions
Heat the olive oil in a large saucepan or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes, until it begins to soften and turn translucent.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the grated carrot, diced celery, red bell pepper, and zucchini to the pan. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Pour in the canned crushed tomatoes, tomato paste, and vegetable broth. Stir well to combine.
Add the dried basil, dried oregano, red pepper flakes, bay leaf, salt, and black pepper. Stir to combine the seasonings into the sauce.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan with a lid, leaving it slightly ajar, and let the sauce cook for 25-30 minutes, stirring occasionally.
Taste the sauce and adjust seasoning if needed. Remove and discard the bay leaf.
Stir in the chopped fresh parsley and basil just before serving for a boost of freshness.
Serve immediately over your favorite pasta, spiralized zucchini noodles, or use it as a base for other recipes. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5474 mg | 238% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 63.9 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4520 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
