Hidden Veggie Pasta Sauce (Marinara Sauce)

Course: Dinner, Pasta

Cuisine: European, Italian, North American

Prep Time: 30

Cook Time: 50

Total Time: 1 20

Servings: servings

Calories: 61kcal

Author: Dini Kodippili

A deliciously healthy hidden veggie pasta sauce (marinara sauce) packed with veggies like carrots, celery, zucchini and onions. Super simple and freezer-friendly!

EASY - Super easy recipe and a great way to add lots of nutrition to a pasta sauce.

Makes about 800 mL / 3 ⅓ cups of sauce

Print Recipe

Ingredients

3 tbsp Olive Oil
1 cup grated carrot packed
1 ½ cups grated zucchini packed
½ medium yellow onion cut into large chop
3 celery ribs cut roughly into chunks
5 garlic cloves
1 can whole tomatoes 28 oz / 796 mL can. Peeled or diced tomatoes ok too
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

Instructions

Place the carrot, zucchini, onion, garlic cloves and celery in a blender. Process until you have pureed the vegetables together.
1 cup grated carrot, 1 ½ cups grated zucchini, ½ medium yellow onion, 5 garlic cloves, 3 celery ribs
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.
3 tbsp Olive Oil
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).
1 can whole tomatoes
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.
2 tbsp tomato puree, 2 tbsp balsamic vinegar, 2 tbsp brown sugar, Salt to taste, ½ tsp cayenne pepper, 3 tbsp chopped fresh oregano
Season to taste as you go.
Salt to taste
You can store the marinara sauce in a bottle in the fridge.

Nutrition