Best 3 Veggie Packed Tomato Sauce Recipe By Tasty Recipes

Indulge in the vibrant flavors and textures of a delectable veggie-packed tomato sauce, a versatile culinary creation that transforms ordinary meals into extraordinary culinary adventures. This versatile sauce is not just a mere condiment; it's a symphony of fresh, wholesome ingredients, each contributing its unique charm to the overall masterpiece. Dive into a world of culinary delight as we explore a collection of tantalizing recipes that showcase the versatility of this exquisite sauce. From hearty pasta dishes bursting with color and flavor to savory pizzas topped with a luscious layer of veggie-infused goodness, each recipe promises a unique culinary experience. Let your taste buds embark on a journey of culinary discovery as you explore the diverse applications of this versatile sauce.

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

Ingredients

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

VEGGIE-PACKED TOMATO SAUCE RECIPE BY TASTY

Veggie-Packed Tomato Sauce Recipe by Tasty image

Here's what you need: olive oil, carrot, onion, red bell pepper, celery, garlic, dried oregano, dried basil, tomato paste, whole peeled tomato, water, salt, pepper

Provided by Matthew Johnson

Categories Sides

Yield 16 servings

Number Of Ingredients 13

Ingredients

olive oil, to saute vegetables
2 cups carrot, chopped
4 cups onion, chopped
2 cups red bell pepper, chopped
2 cups celery, chopped
5 cloves garlic, sliced
2 tablespoons dried oregano
2 tablespoons dried basil
1 ½ cups tomato paste
8 cups whole peeled tomato
2 cups water
salt, to taste
pepper, to taste

Steps:

In a large pot at medium-high heat, add the olive oil and carrots to the pot. Cook the carrots for about 10 minutes until they start to brown slightly.
Next add the chopped onion, red bell pepper, celery, garlic, oregano, basil, salt, and pepper to the pot and cook until the vegetables are caramelized and tender.
Add the tomato paste, stir it into the vegetables, and allow the tomato paste to brown deeply. It should be very aromatic before moving forward.
Add the canned tomatoes and water, bring the sauce to a boil, and then reduce to a simmer. Simmer the sauce for at least 1 hour.
Add the sauce to a blender in batches or use an immersion blender to puree the sauce to your desired consistency.
Let the sauce cool completely and then pour the sauce into freezer-safe bags. Place the bags into a leak-proof container/tray, and freeze for up to one month.
Reheat the frozen sauce with ½ cup (120 ml) of water in a pot until it comes to a boil and then use as desired.
Enjoy!

Nutrition Facts : Calories 78 calories, Carbohydrate 14 grams, Fat 2 grams, Fiber 4 grams, Protein 2 grams, Sugar 8 grams

THE ULTIMATE TOMATO SAUCE RECIPE BY TASTY

The Ultimate Tomato Sauce Recipe by Tasty image

Here's what you need: canned whole tomatoes, garlic, olive oil, unsalted butter, large onion, kosher salt, pepper, anchovies, red pepper flakes, tomato paste, dry red wine, water, spaghetti, parmesan cheese

Provided by Rie McClenny

Categories Dinner

Yield 8 servings

Number Of Ingredients 14

Ingredients

28 oz canned whole tomatoes, 2 cans
8 cloves garlic
¼ cup olive oil
2 tablespoons unsalted butter
1 large onion, finely chopped
kosher salt, to taste
pepper, to taste
2 oz anchovies, 1 tin or jar
1 teaspoon red pepper flakes
½ cup tomato paste
½ cup dry red wine
1 cup water
1 lb spaghetti, or paste of choice, dry
1 parmesan cheese, for grating

Steps:

Add the tomatoes to a deep, large bowl. Using your hands, crush the tomatoes until no large pieces remain, just a coarse tomato puree.
Peel the garlic cloves and finely chop.
Heat the olive oil and butter in a large pot over medium heat. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is softened but not browned, about 10 minutes.
Add the anchovies and the oil they are packed in. Cook, stirring occasionally, until dissolved into the oil, about 2 minutes.
Add the red pepper flakes and stir to combine.
Add the tomato paste and cook until it turns a dark, brick-red color, about 4 minutes (this caramelizes the sugars in the tomato, which will give a really great flavor and take the edge off that raw tomato-y taste).
Add the wine and cook for about 1 minute, just to burn off the alcohol.
Add the tomatoes and stir everything together, making sure to scrape the bottom of the pot to get all those good bits. Add water and bring it to a boil.
Reduce the heat to medium-low and cook the sauce for 1½-2 hours at a very low simmer; there should just be a few bubbles here and there. If medium-low is too high (every stove is different), reduce the heat to low. Stir every 30 minutes.
Ladle out about 2 cups of sauce: This is what is known as your "extra sauce." You'll serve it alongside the pasta or freeze it for later.
To serve, cook the spaghetti in a large pot of salted boiling water.
Drain the pasta and add it to the sauce. Serve it right out of the pot, or transfer to a serving bowl. Top with grated Parmesan cheese.
Enjoy!

Nutrition Facts : Calories 431 calories, Carbohydrate 53 grams, Fat 16 grams, Fiber 4 grams, Protein 17 grams, Sugar 7 grams

Tips:

Use fresh, ripe tomatoes. This will give your sauce the best flavor.
Roast your tomatoes before making the sauce. This will caramelize the sugars in the tomatoes and give the sauce a deeper flavor.
Add a variety of vegetables to your sauce. This will make it more nutritious and flavorful. Some good options include onions, garlic, carrots, celery, zucchini, and mushrooms.
Use a good quality olive oil. This will help to bring out the flavor of the vegetables and tomatoes.
Season your sauce with salt, pepper, and herbs. This will help to enhance the flavor of the sauce.
Simmer your sauce for at least 30 minutes. This will help to develop the flavors and thicken the sauce.

Conclusion:

This veggie-packed tomato sauce is a delicious and versatile sauce that can be used in a variety of dishes. It is perfect for pasta, pizza, lasagna, and soup. It is also a great way to use up leftover vegetables. This sauce is also a good source of vitamins and minerals, making it a healthy addition to your diet. So next time you are looking for a quick and easy meal, give this veggie-packed tomato sauce a try. You won't be disappointed!