A rich, flavorful tomato pasta sauce packed with hidden vegetables—easy to make, freezer-friendly, and loved by kids and adults alike!
This simple homemade sauce is a delicious way to boost your veggie intake without even noticing. Perfect for picky eaters or anyone trying to add more fiber, vitamins, and nutrients into their meals—without compromising on flavor.
🍅 Why You’ll Love This Recipe
- Loaded with veggies like carrots, bell peppers, and celery
- Super smooth thanks to blending—no chunks, just flavor
- Meal-prep & freezer friendly
- Vegan, gluten-free, and nut-free
- Makes enough for multiple meals—great for families or weekly prep
🥕 Hidden Veggies, Big Flavor
This sauce starts with a classic base of onion and garlic, then adds carrots, celery, and bell peppers for a nutritional punch. Italian herbs, tomato paste, and a splash of red wine deepen the flavor while canned whole tomatoes make up the saucy base. After a slow simmer, it all gets blended into a velvety, rich sauce.
You’d never guess it’s filled with vegetables—but your body will thank you.
🍝 How to Use the Sauce
Pair it with your favorite pasta (gluten-free chickpea rigatoni shown here), spaghetti squash, sautéed veggies, or your go-to protein. It’s super versatile and reheats like a dream.
🧀 Optional Vegan Parmesan
Want a cheesy finish without dairy? Try this simple vegan parm made from cashews, hemp seeds, nutritional yeast, and garlic powder. Just pulse everything in a blender until crumbly.
🥫 Ingredients
For the sauce:
- ¼ cup extra virgin olive oil
- ½ medium yellow onion, finely diced
- 2 bell peppers, diced
- 3 stalks celery, diced
- 4–5 large carrots, diced
- 4 cloves garlic, minced
- 1 tbsp Italian seasoning
- ½ tsp sea salt, plus more to taste
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- 3 tbsp tomato paste
- ½ cup dry red wine (optional, but adds depth)
- 2 (28 oz) cans whole peeled tomatoes, with juice
For optional vegan parmesan:
- ¼ cup raw cashews
- 2 tbsp hemp seeds
- 1½ tbsp nutritional yeast
- ½ tsp sea salt
- ⅛ tsp garlic powder
👩🍳 How to Make It
1. Sauté the Veggies
In a large, high-sided pan, heat olive oil over medium heat. Add onion, bell peppers, celery, carrots, and garlic. Season with Italian herbs, salt, pepper, and red pepper flakes. Cook for 10–12 minutes, stirring often, until softened.
2. Add Flavor
Stir in tomato paste and cook for 3 minutes. Add red wine (if using) and let it reduce for 3–4 minutes.
3. Simmer
Add whole peeled tomatoes with their juices. Break them up slightly with a spoon. Let the sauce simmer uncovered for at least 40 minutes.
4. Blend
Carefully transfer the sauce to a high-speed blender (like a Vitamix) and blend until smooth and creamy. Depending on blender size, you may need to do this in batches.
5. Serve
Return blended sauce to the pan to keep warm while you prepare your pasta or other dish. Serve tossed with pasta, over veggies, or alongside your favorite protein.
🧊 Storage Tips
- Fridge: Store in an airtight container for up to 5 days
- Freezer: Freeze in jars or freezer bags for up to 3 months
- Reheat: Warm gently on the stovetop or in the microwave
🌱 Serving Ideas
- Toss with any pasta shape or gluten-free option
- Serve over spaghetti squash or roasted vegetables
- Pair with meatballs, sautéed greens, or baked tofu
- Use as a base for lasagna, pizza, or baked ziti
⭐️ Reader Favorite
“This sauce is a game-changer! My kids didn’t notice the veggies at all, and I loved the depth of flavor. A total staple in our house now!” – 5⭐️ review
🍅 Tomato Sauce with Hidden Veggies
Author: Mia Zarlengo
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yields: About 8 cups of sauce
Category: Lunch, Dinner
Diet: Vegan, Gluten-Free, Nut-Free