Best 10 Tomato Vegetable Sauce Recipes

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**Tomato Vegetable Sauce: A Versatile Sauce for All Occasions**

Homemade tomato vegetable sauce is a versatile culinary creation that adds depth and flavor to a wide range of dishes. Whether you're a seasoned chef or a home cook looking to elevate your meals, this sauce is a must-have in your recipe collection. With its vibrant red color and rich tomato flavor, it's a delicious and versatile addition to pasta, pizza, lasagna, and even as a marinade for grilled meats. This article presents a collection of tomato vegetable sauce recipes that cater to various dietary preferences and taste buds. From classic Italian recipes to vegan and gluten-free options, there's a sauce here for every occasion. Get ready to explore a world of culinary possibilities with these delectable tomato vegetable sauce recipes.

Let's cook with our recipes!

GARDEN VEGETABLE TOMATO SAUCE



Garden Vegetable Tomato Sauce image

I make this vegetable tomato sauce regularly and store containers of it in my freezer. It's a tasty substitute for regular pasta sauce, and the extra vegetables make it healthier. I also use it when I make pizza. -Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 16 servings (2 quarts).

Number Of Ingredients 13

2 medium zucchini or yellow summer squash, chopped
3 medium carrots, chopped
2 medium onions, chopped
3/4 pound sliced fresh mushrooms
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
3 tablespoons olive oil
5 garlic cloves, minced
3 teaspoons Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes, optional
2 cans (28 ounces each) crushed tomatoes in puree, divided
1/2 cup dry red wine

Steps:

  • Preheat oven to 400°. Place the first 6 ingredients in a roasting pan; toss with oil, garlic and seasonings. Roast until tender, 50-60 minutes, stirring occasionally. Cool slightly., Transfer half of the vegetables to a food processor; add 1 can of tomatoes. Process until smooth; remove to a 6-qt. stockpot. Repeat with remaining roasted vegetables and tomatoes., Add wine to sauce; bring to a boil. Simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 81 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 317mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CHICKEN AND VEGETABLE STEW IN PEANUT BUTTER TOMATO SAUCE: MAFE



Chicken and Vegetable Stew in Peanut Butter Tomato Sauce: Mafe image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 14

1/4 cup peanut or vegetable oil
1 (3-pound) chicken, cut in eighths
1 large onion, chopped
1/4 cup tomato paste
1 teaspoon salt
1 large tomato, chopped
1/2 pound potato (1 large one)
1 small cabbage, cut in 1/2-inch pieces (or 6 Brussels sprouts)
1/2 pound carrots, peeled and cut into small chunks
1 small butternut squash, peeled and cut into 1/2-inch pieces (or 6 patty pans, cut in half)
3 tablespoons Thai or Vietnamese fish sauce
1/2 cup peanut butter or "tigadege" (roasted peanut paste)
1 Scotch bonnet pepper, whole, optional
Steamed white rice, for serving

Steps:

  • In a large pot, heat oil until hot and brown chicken pieces on all sides. Remove chicken temporarily.
  • In the same frying pan, add the onions and stir until soft and slightly brown. Add the tomato paste and salt, and stir well.
  • Add all the prepared vegetables and fish sauce to the pot. Return the chicken to the pot and add just enough water to cover. Bring to a boil, stir, and reduce heat to medium. Simmer for approximately 30 minutes. Check the vegetables to avoid overcooking, removing them in a bowl as they are done.
  • When all the vegetables are cooked and removed from the stew, add the peanut butter or "tigadege", 1 tablespoon at a time to make sure it is well dissolved in the broth. Add the Scotch bonnet pepper, if using and simmer until broth thickens, about 20 to 30 minutes.
  • Return all the vegetables to the pot and simmer 5 minutes more. Serve over white rice.

COUSCOUS WITH THICK TOMATO VEGETABLE SAUCE



Couscous With Thick Tomato Vegetable Sauce image

Provided by Marian Burros

Categories     dinner, lunch, weekday, main course, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 pound onions, chopped coarse
2 large cloves garlic, chopped fine
1 tablespoon olive oil
1 pound yellow or red and green peppers, chopped coarse
1/2 pound carrots, chopped fine
3/4 pound mushrooms, trimmed and chopped coarse
1 28-ounce can no-salt-added tomato puree
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup water
1 1/2 cups instant couscous

Steps:

  • Saute onions and garlic in hot oil in a nonstick skillet until onions soften and begin to brown.
  • Add peppers, carrots and mushrooms and continue cooking over medium heat for 15 minutes.
  • Add tomato puree, oregano, basil and water and cook over low heat for about 15 minutes longer, until flavors are well blended.
  • Meanwhile, cook couscous, following directions on package. To serve, pour the sauce over the couscous.

Nutrition Facts : @context http, Calories 452, UnsaturatedFat 4 grams, Carbohydrate 90 grams, Fat 5 grams, Fiber 14 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 430 milligrams, Sugar 21 grams

VEGETABLE EMPANADAS WITH TOMATO SAUCE



Vegetable Empanadas With Tomato Sauce image

This recipe comes from an Argentinian grocery store booklet. As an Argentinian myself, I have never try empanadas with dipping sauce, but several times when I bake empanadas, my american friends coment that they would probably be really good with a dipping sauce. That is why when I saw this recipe I decided to post it. I have not try it yet.

Provided by MsPia

Categories     Potato

Time 1h30m

Yield 12 empanadas, 4-6 serving(s)

Number Of Ingredients 20

1 potato, diced
1 carrot, diced
4 ounces butternut squash, diced
2 tablespoons olive oil
1 medium onion, finely chopped
1/2 cup vegetable broth
1/3 cup peas
1 tablespoon parsley, chopped
3 puff pastry sheets
1 egg, slightly beaten
tomato sauce
1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, crushed
2 tomatoes, peeled and chopped
1/4 cup red wine
1/4 cup vegetable broth
2 tablespoons tomato paste
1/2 tablespoon dry basil
1/2 tablespoon dry oregano

Steps:

  • Preheat the oven to 400°F.
  • In a saucepan over medium heat, sauté onion in olive oil.
  • When translucent add potato, carrot, and squash. Mix well and add vegetable broth.
  • Cook for about 10 minutes or until vegetables are tender and broth evaporated.
  • Add peas and parley and let it cool down.
  • While vegetable filling is cooling down, cut each puff pastry sheet into four 5"circles.
  • Add 1 Tbs of filling in the center of every circle.
  • Brush the edge of each ½ circle with a little water, fold in half and seal pressing with a fork.
  • Place on a non-stick cookie sheet and bake for 25 minutes or until they are puffy and golden.
  • Meanwhile make tomato sauce by sautéing, over medium heat, onion and garlic with the olive oil. After 5 minutes add tomatoes, wine and broth and bring to boil. Reduce heat and simmer for 15 minutes, stirring occasionally.
  • Move off the heat and let it cool down a little. Pour carefully in a blender and blend until smooth.
  • Pour onto a sauté pan, add tomato paste, basil and oregano and stir over medium heat until hot.
  • Serve the empanadas with tomato sauce as a dip.

Nutrition Facts : Calories 1244.9, Fat 81.8, SaturatedFat 19.6, Cholesterol 52.9, Sodium 560.2, Carbohydrate 108.8, Fiber 7.7, Sugar 8.6, Protein 18.7

VEGETABLE-AND RICOTTA- STUFFED COLLARD ROLLS WITH TOMATO SAUCE



Vegetable-and Ricotta- Stuffed Collard Rolls with Tomato Sauce image

Categories     Tomato     Side     Bake     Vegetarian     High Fiber     Mozzarella     Ricotta     Corn     Bell Pepper     Winter     Collard Greens     Parsley     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 18

For the sauce
1 cup chopped onion
2 tablespoons unsalted butter
3 tablespoons dry red wine
a 28-ounce can plum tomatoes, drained and chopped
1/8 teaspoon sugar
1/4 teaspoon crumbled dried rosemary
1/2 teaspoon dried orégano, crumbled
1/8 teaspoon dried hot red pepper flakes, or to taste
For the rolls
20 to 24 large collard leaves, washed well
a 15-ounce container of whole-milk ricotta
1/2 pound whole-milk mozzarella, cut into 1/4-inch dice
1 large egg, beaten lightly
2 small red bell peppers, chopped
a 10-ounce package frozen corn kernels, thawed and patted dry
1/2 cup thinly sliced scallion
1/4 cup minced fresh parsley leaves

Steps:

  • Make the sauce:
  • In a saucepan cook the onion in the butter over moderately low heat, stirring occasionally, until it is softened, add the wine, and simmer the mixture for 2 minutes. Add the tomatoes, the sugar, the rosemary, the orégano, the red pepper flakes, and salt to taste, simmer the sauce, stirring occasionally, until it is very thick and the liquid is almost evaporated, and spread it in the bottom of a large shallow casserole or baking dish.
  • Make the rolls:
  • In a kettle of boiling water boil the collards for 10 minutes, or until they are crisp-tender, drain them, and refresh them in a large bowl of cold water. In another large bowl combine well the ricotta, the mozzarella, the egg, the bell peppers, the corn, the scallion, and salt and pepper to taste. Cut out the tough center rib and stem one third of the way up one of the collard leaves and pat the leaf dry. Mound 2 heaping tablespoons of the cheese mixture at the top end of the leaf and roll up the leaf, tucking in the ends to form a roll. Make rolls with the remaining collard leaves and cheese mixture in the same manner.
  • Arrange the rolls in one layer on the sauce in the casserole and bake the rolls, covered, in the middle of a preheated 375°F. oven for 45 to 50 minutes, or until the sauce is bubbling and the rolls are cooked through. Transfer the rolls carefully with tongs to a platter and keep them warm, covered. Transfer the sauce to a saucepan and boil it until it is thickened. Stir in the parsley and pour the sauce over the rolls.

TOMATO-VEGETABLE SAUCE



Tomato-Vegetable Sauce image

Provided by Barbara Kafka

Categories     quick, condiments

Time 23m

Yield 3 1/2 cups, enough for 3 pounds of dry pasta

Number Of Ingredients 11

6 cloves garlic, smashed and peeled
2 ribs celery, strung and cut into 2-inch pieces
1/4 pound onion, peeled and quartered
1 medium-size red bell pepper, cored, seeded, deribbed and cut in large chunks
3 sprigs parsley, stems discarded
1/4 cup olive oil
1 14 1/2-ounce can whole tomatoes in juice, or 1 1/2 cups homemade tomato puree (see recipe)
1 tablespoon sweet paprika
1 teaspoon hot paprika or chili powder (without cumin)
1 1/2 teaspoons coarse kosher salt
1/2 cup heavy cream

Steps:

  • In a food processor, finely chop garlic, celery, onion, red pepper and parsley. In a 2-quart souffle dish, combine chopped vegetables with olive oil. Cook, uncovered, in a 650- to 700-watt oven at 100 percent power for 4 minutes, stirring once.
  • While vegetables are cooking, coarsely chop tomatoes in liquid in food processor. Add to chopped vegetables along with seasonings. Cook, uncovered, at 10 percent power for 7 minutes, stirring twice.
  • Stir in heavy cream. Taste and adjust seasoning. Serve with spaghettini or linguine.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 308 milligrams, Sugar 4 grams

GRILLED VEGETABLE TOMATO SAUCE



GRILLED VEGETABLE TOMATO SAUCE image

Categories     Sauce     Pasta     Tomato     Low Fat

Yield 6

Number Of Ingredients 15

Ingredients:
Canola or olive oil spray
2 lbs of ripe plum tomatoes
One medium zucchini peeled, cut vertically, scraped inside and seeded
Medium red or green pepper
Medium Portabella Mushroom bottom end of stem removed
Three cloves of garlic minced.
Medium Onion
Tablespoon of Olive Oil
1/2 cup red wine
2 Tablespoons each fresh basil, oregano
Kosher Salt and Pepper to taste
Feta Cheese Crumbled (optional)
Romano Cheese Grated (optional)
1 pound of pasta (rigatoni or penne recommended, use whole wheat pasta to save fat and calories)

Steps:

  • Prepare grill for medium heat setting. If using charcoal (preferred) coals should be hot but not flaming. Spray all sides of washed tomatoes, zucchini, mushroom and pepper with oil. (Or brush on purchased Italian Salad Dressing). Place on grill and cover. Check and turn every 2 minutes to get even and charred skins. Tomatoes and mushroom will be done first, then pepper, then zucchini. Let all cool. Once cool remove skins of tomatoes and pepper. Remove all seeds and pith from pepper. Choose one cup of tomatoes that are mostly in tact and set aside. Put all others in blender/food processor with green pepper and blend into a chunky mixture. (If you own a handheld blender, this can be done in the pan later.) Slice zucchini into 1/2" slices then half again. Slice mushroom into bite-size chunks. Set both aside. In medium saucepan, heat oil and sauté garlic and onion. Add salt and cover for two minutes. Add wine and bring to a boil. Add blended tomatoes/green pepper mixture to the pan. Simmer uncovered for 30 minutes stirring often, then add chunky tomatoes, fresh herbs, mushroom and zucchini slices. Simmer 10 more minutes then add pepper and salt to taste. Garnish with crumbled feta cheese or freshly grated Romano cheese (low-fat versions are available) Notes on Successful Pasta Cooking: Always use 4 quarts of water per pound of pasta Add 1-2 tablespoons of salt after water boils/don't add oil Stir frequently and don't leave a tight lid on it Drain immediately; shake off excess water in colander Mix in warm serving dish immediately. Every strand should be coated evenly. A teaspoon of oil should be added after sauce has been mixed.

CHICKEN WITH GARLIC VEGETABLE TOMATO SAUCE POLENTA



Chicken with garlic vegetable tomato sauce polenta image

I generally cook all three dishes simultaneously so they all come out ready at once. If you wish to serve them hot. They can be cooked separately, one by one, leaving the polenta to cook last so this is served hot. Reheat the others or keep in a warm oven ready for serving.

Provided by Ramona's Cuisine -

Categories     Chicken

Time 50m

Number Of Ingredients 21

FOR THE CHICKEN:
4 chicken legs skin removed (optional)
4 clove garlic split
1 pinch salt
1 pinch black pepper
FOR THE TOMATO SAUCE:
2 onions sliced
2 carrots sliced
1 parsnip diced or sliced
3 tbsp parsley fresh chopped roughly
1 tsp salt i used himalayan pink
1/2 tsp black pepper
1 bay leaf
1 glass white wine
2 tbsp tomato paste or 1 can of chopped tomato
FOR THE POLENTA :
1 l water
240 g cornmeal
2 tbsp rosemary dry or fresh
1/2 tsp salt
4 tbsp creme fraiche to serve

Steps:

  • 1. Cook the chicken: 1. Cook (covered) the chicken legs thoroughly into a frying pan or a skillet. Add salt and pepper to taste. Drizzle some water from time to time and when the chicken is almost cooked add half a glass of white wine and one or two crushed and finely chopped garlic cloves. Reduce all juices until it begins to sizzle. Brown slightly on both sides. Set aside. This should take about 20-25 min (depending on the legs size).
  • 2. Making the tomato and vegetable sauce: 1. While chicken is cooking, cut the onions into halves and then make it rings, strips, however you like. I cut them into half rings by cutting the onion into two and then slice it. Cook in a pan with a little salt and pepper for about 5-7 min over medium heat. Drizzle some water from time to time so this remains nice and soft rather than caramelise.
  • 3. 2. Add the carrot, parsnip, 1 bay leaf, white wine and cook (covered) for a further 5 minutes.
  • 4. 3. Add the tomato paste and a drizzle of water if needed. Cook for another 5 minutes.
  • 5. 4. Season to taste with salt and pepper.
  • 6. Make the polenta : 1. Add 1 l water to a larger saucepan. Add a teaspoon of salt and the dry or fresh rosemary. Bring to boil. Allow the water and herbs to boil for 1 minute then remove the rosemary needles. I usually use a sprig as it gets easier to remove.
  • 7. 2. Add the cornmeal with one hand while whisking with the other. Whisk continuously for a minute to avoid any lumps formation.
  • 8. 3. Cook for 20-25 minutes stirring every now and then. It will form a crust, do not worry that's how it should do.
  • 9. 4. When ready simply dish out on plates with the help of a serving spoon.
  • 10. 5. Dish out the chicken along with the tomato sauce and serve with a dollop of creme fraiche.

ROASTED VEGETABLE-TOMATO SAUCE



Roasted Vegetable-Tomato Sauce image

Make a homemade sauce powered with organic fire roasted tomatoes and naturally sweet roasted veggies.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 55m

Yield 6

Number Of Ingredients 9

1 medium yellow or green bell pepper, cut into 1-inch pieces
1 medium onion, cut into thin wedges
1 medium zucchini, halved lengthwise, cut into 1-inch pieces
1 package (8 oz) fresh whole mushrooms, quartered
4 cloves garlic, finely chopped
2 tablespoons olive oil
1/2 teaspoon coarse (kosher or sea) salt
1/4 teaspoon crushed red pepper flakes
2 cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes, undrained

Steps:

  • Heat oven to 450°F. In large roasting pan (do not use glass), place bell pepper, onion, zucchini, mushrooms and garlic. Drizzle with oil; sprinkle with salt and pepper flakes. Toss to coat evenly.
  • Bake 15 minutes, stirring once halfway through baking. Add tomatoes; stir. Bake 15 to 20 minutes longer or until vegetables are tender and most of liquid has evaporated. Let stand 5 minutes.
  • Stir vegetables. Serve over polenta or cooked pasta as desired.

Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 7 g, TransFat 0 g

VEGETABLE PASTA WITH SUN-DRIED TOMATO SAUCE



Vegetable Pasta with Sun-Dried Tomato Sauce image

Sun-dried tomato spread is a blend of sun-dried tomatoes, tomato paste and olive oil. Use it as a spread on toast or as a substitute for tomato paste. You can find it with the packaged sun-dried tomatoes in the produce section of your local grocery store. This colorful salad easily enhances the holiday spread. The bow tie pasta and sauteed veggies are covered in a creamy sun-dried tomato sauce. It's delicious.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 12

2 cups uncooked bow tie pasta
1-1/4 cups half-and-half cream
1/3 cup sun-dried tomato spread
1 large sweet red pepper, julienned
1 large sweet yellow pepper, julienned
1 cup sliced fresh mushrooms
1 small onion, sliced
5 teaspoons olive oil
1 package (10 ounces) frozen peas, thawed
1/2 teaspoon salt
1/4 teaspoon pepper
Minced fresh parsley and grated Parmesan cheese, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small bowl, combine cream and sun-dried tomato spread until blended. In a large skillet, saute peppers, mushrooms and onion in oil until crisp-tender. Reduce heat. Add cream mixture; bring to a gentle boil. Cook and stir for 2 minutes., Stir in the peas, salt and pepper. Drain pasta; add to sauce mixture. Cook for 5 minutes or until heated through. Garnish with parsley and cheese if desired.

Nutrition Facts : Calories 271 calories, Fat 11g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 430mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 5g fiber), Protein 9g protein.

Tips:

  • Use ripe, flavorful tomatoes. This will make a big difference in the overall taste of your sauce.
  • Roast your vegetables. Roasting brings out the natural sweetness of vegetables and gives them a delicious smoky flavor.
  • Use fresh herbs. Fresh herbs add a bright, flavorful touch to tomato sauce.
  • Don't overcook your sauce. Overcooked sauce will lose its fresh flavor and become bland.
  • Season your sauce to taste. Add salt, pepper, and other spices to taste until you achieve the desired flavor.

Conclusion:

This tomato vegetable sauce is a delicious and versatile sauce that can be used in a variety of dishes. It's perfect for pasta, pizza, lasagna, and more. So next time you're looking for a quick and easy sauce to make, give this recipe a try. You won't be disappointed!

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