Marinara Sauce with Hidden Vegetables

Author: Dini from The Flavor Bender
Print Recipe


  • 3 tbsp Olive Oil
  • 1 packed cup of grated carrot
  • 1 ½ packed cups of grated zucchini
  • ½ of a medium onion cut into chunks
  • 3-4 celery ribs cut roughly into chunks
  • 4 - 5 garlic cloves
  • 1 can of whole peeled or diced tomatoes
  • 2 tbsp tomato puree optional
  • 2 tbsp balsamic vinegar
  • 2 tbsp brown sugar
  • Salt to taste
  • ½ tsp cayenne pepper
  • 3 tbsp chopped fresh oregano


  • Place the carrot, zucchini, onion, garlic cloves and celery in a blender. Process until you have pureed the vegetables together.
  • Heat the olive oil in a saucepan over medium heat. When it's hot, add the pureed vegetable and cook until the moisture has evaporated and it starts to caramelize and turn brown.
  • Add the tomato to the vegetables. (Note : if you're using whole tomatoes, crush them with your hands, or pulse them in the blender to help break them up).
  • Add the tomato puree, vinegar, sugar, cayenne pepper and a generous pinch of salt and simmer for about 20 minutes. Add the oregano and simmer for another 10 minutes.
  • Season to taste as you go.
  • You can store the marinara sauce in a bottle in the fridge.