Tomato Vegetable Potato Topper
Elevate your favorite baked or mashed potatoes with this flavorful and hearty Tomato Vegetable Potato Topper! Bursting with vibrant diced vegetables like zucchini, red bell pepper, and carrots, this recipe creates a colorful medley that's simmered in a savory tomato-based sauce made with canned diced tomatoes, tomato paste, and a dash of vegetable broth. Infused with aromatic seasonings like dried oregano, basil, and smoky paprika, this dish delivers layers of bold, comforting flavors. Ready in just 40 minutes, this versatile topper transforms simple spuds into a wholesome, veggie-packed meal perfect for weeknight dinners or meal prep. Garnish with fresh parsley for a refreshing finish and enjoy a satisfying, plant-based dish that’s sure to please!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 3–4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced carrot, celery, red bell pepper, and zucchini to the pan. Sauté for 5–6 minutes, stirring occasionally, until the vegetables start to soften.
Pour in the canned diced tomatoes, tomato paste, and vegetable broth. Stir to combine.
Sprinkle in the dried oregano, dried basil, paprika, salt, and black pepper. Mix well.
Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for 15–20 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
Taste and adjust seasoning if needed.
Serve the hot vegetable sauce over baked or mashed potatoes. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 542 mg | 24% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 9.9 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 735 mg | 16% | |
*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.
