Thick Chunky Tomato Sauce with Veggies Crock Pot
Dive into the comforting flavors of this Thick Chunky Tomato Sauce with Veggies, a delightful crock pot recipe that's perfect for busy weeknights or leisurely weekends. Bursting with the natural sweetness of Roma tomatoes, nutrient-packed carrots, zucchini, and vibrant bell peppers, this veggie-infused sauce is slow-cooked to perfection for six hours. Enhanced with aromatic sautéed garlic, onions, and a medley of Italian herbs like basil and oregano, this recipe strikes the perfect balance of hearty and wholesome. Whether spooned over pasta, used as a rich pizza topping, or enjoyed as a dip for crusty bread, this versatile, homemade sauce is a healthy, delicious addition to any meal. Plus, it's freezer-friendly, making it ideal for meal prep. Discover the joy of slow cooking with this easy, flavor-packed crock pot recipe!
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Recipe Information
Ingredients
- 10 whole (medium) Roma tomatoes
- 2 medium Carrot
- 1 medium Zucchini
- 1 medium Bell pepper (red or yellow)
- 1 medium Yellow onion
- 4 large Garlic cloves
- 2 tablespoons Tomato paste
- 2 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Granulated sugar
- 2 tablespoons, chopped Fresh parsley (optional)
Instructions
Wash and chop the Roma tomatoes into quarters. Peel and dice the carrots, zucchini, and bell pepper into small chunks for an even cook.
Finely chop the yellow onion and mince the garlic cloves.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until fragrant and translucent.
Transfer the sautéed onion and garlic into the crock pot. Add the chopped tomatoes, carrots, zucchini, and bell pepper.
Stir in the tomato paste, dried oregano, dried basil, crushed red pepper flakes (if using), salt, black pepper, and granulated sugar. Mix until the vegetables are well coated with the seasonings.
Cover the crock pot with the lid and cook on low heat for 6 hours, stirring occasionally to ensure even cooking.
After 6 hours, use a wooden spoon to gently mash the softened tomatoes and vegetables to your desired level of chunkiness. For a smoother sauce, use an immersion blender directly in the crock pot to lightly blend the sauce.
Taste and adjust seasoning if needed. Add the fresh parsley before serving for a burst of freshness, if desired.
Serve the thick chunky tomato sauce warm over pasta, as a pizza topping, or use as a dip with crusty bread. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 354 mg | 15% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 11.3 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 776 mg | 17% | |
*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.
