Vegetable Tomato Sauce
Elevate your pasta night with this hearty and nutritious Vegetable Tomato Sauce, a vibrant blend of garden-fresh veggies and rich tomatoes infused with aromatic herbs. Sautéed onions, garlic, and a medley of diced carrots, celery, red bell peppers, zucchini, and mushrooms come together to create a deeply flavorful base, perfectly complemented by crushed tomatoes and a touch of oregano, basil, and sugar for balance. This sauce simmers to perfection, making it ideal for pairing with pasta, rice, or as a flavorful topping for meats and plant-based alternatives. With just 15 minutes of prep and a hands-off simmer time, this versatile dish is perfect for meal preppers and families alike. Plus, it’s naturally vegan and packed with wholesome ingredients for a deliciously guilt-free indulgence. Store extras for a quick and healthy meal solution all week long! Keywords: Vegetable Tomato Sauce, homemade pasta sauce, vegan tomato sauce, easy vegetable recipes, healthy meal preparation.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup mushrooms, chopped
- 28 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil over medium heat in a large saucepan or pot.
Add the chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced carrot, celery, red bell pepper, zucchini, and mushrooms to the pot.
Cook the vegetables for about 10 minutes, stirring occasionally, until they start to soften.
Pour in the canned crushed tomatoes and stir to combine with the vegetables.
Season the mixture with dried oregano, dried basil, sugar, salt, and black pepper.
Bring the sauce to a gentle simmer. Reduce the heat to low and cover the pot.
Allow the sauce to cook for about 25-30 minutes, stirring occasionally, until the vegetables are tender and the flavors come together.
Before serving, stir in the chopped fresh parsley.
Use the sauce immediately or allow it to cool, then store it in an airtight container in the refrigerator for up to 5 days or freeze for later use.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2367 mg | 103% | |
| Total Carbohydrate | 96.3 g | 35% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 60.3 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 412 mg | 32% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 4752 mg | 101% | |
*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.
