Hidden Veggie Pasta Sauce

With four veggies in the mix and the classic flavor of marinara, this Hidden Veggie Pasta Sauce is both delish and nutrient-rich.

Course Dinner

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings about 1.5 quarts

Calories 91kcal

Heat the oil in a medium skillet over medium heat. Add the vegetables, stir, and cover. Cook for 10 minutes or until mostly soft.
Remove lid and stir in the tomatoes. Bring to a simmer, reduce heat to medium low, and place the lid so it's mostly covering the pot but not a tight seal. This will let some steam escape but also protect your cooktop from splatters. Simmer for 20-25 minutes or until everything is soft.
(If you reach the end of that cooking time and the vegetables are not completely soft but it is thickening up, add 1 cup water and continue to cook until the vegetables are soft.)
Puree with an immersion blender or in a regular blender. Season to taste with additional salt as needed.
Serve with 1 pound of cooked pasta and Parmesan cheese, if desired.

It will last up to 5 days in an airtight container like a quart-size mason jar, or store it in a freezer-safe container in the freezer for 6-12 months. Let it thaw overnight in the fridge or use the defrost feature on your microwave to thaw more quickly.
Use veggies with colors like white, yellow, orange, and red that will blend together into a classic-looking tomato sauce when combined with the canned tomatoes.
Serve with a pound of whichever kind of pasta your family prefers.
Add some protein to the pasta and sauce by adding canned white beans or chickpeas, warmed frozen peas, diced cooked chicken breast, meatballs, or even lentils.