Vegetable Pasta Sauce

5 from 2 votes

Vegetable pasta sauce is filled with hidden veggies like bell pepper, carrot, celery, and zucchini - but you'd never know! It's packed with bright, savory flavor and makes the perfect addition to your next home cooked meal.

Prep Time15

Cook Time30

Total Time45

Servings: servings

Calories: 58kcal

Ingredients

2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
2 celery ribs, chopped
2 medium carrots, chopped
1 medium zucchini, sliced
1 red bell pepper, chopped
56 ounces canned crushed tomatoes
2 teaspoons granulated sugar
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon pepper

Instructions

In a large stock pot over medium heat, add olive oil. When hot, add onions and cook for 3-4 minutes, or until edges begin to brown. Add garlic and cook an additional 30 seconds.
Add celery, carrots, zucchini, bell pepper, crushed tomatoes, sugar, Italian seasoning, salt, and pepper, stirring to combine. Bring to a simmer, reduce heat to low, and cover. Simmer for 20 to 30 minutes, or until vegetables are fork tender. Remove from heat.
Use an immersion blender and blend until smooth, or transfer sauce in batches to a standard blender to process until smooth (remove the center cap from the lid and lightly cover with a kitchen towel to allow steam to escape. Never fill a blender more than halfway full with hot liquid).

Recommended Equipment

Notes

Fresh or frozen veggies can be added to this recipe. This recipe is a great way to use up frozen zucchini that can be a little soft when thawed and cooked.
Recipe makes about 72 ounces, or 9 cups, of pasta sauce. Serving size is ½ cup of sauce - recipe will feed less if using larger serving sizes.
Homemade sauce will keep in the refrigerator for 3 to 4 days in a tightly sealed container or in the freezer for up to 6 months. To thaw, transfer to the refrigerator to thaw overnight.

Nutrition Estimate

Course: Main Course

Cuisine: American