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Hidden Veggie Pasta Sauce

This veggie-loaded tomato spaghetti sauce is great for toddlers, babies, and adults.
Course Condiment
Cuisine Italian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 16 ½-cup servings (8 cups total)
Calories 42kcal

Equipment

Ingredients

Instructions

  • Prepare the vegetables by chopping them into pieces of approximately the same size. This will promote even cooking.
  • In a large pot, warm the olive oil over medium heat. Add the onion and cook for 3 to 5 minutes, stirring occasionally, until it starts to get translucent.
  • Stir in the chopped veggies: carrots, celery, bell pepper, and zucchini. Add another drizzle of olive oil if needed to coat all of the vegetables. Cook for 5 more minutes.
  • Pour in the can of crushed tomatoes and vegetable stock, followed by the basil, parsley, and garlic powder. Increase heat to bring to a boil, then reduce heat to maintain a gentle simmer. Cook, uncovered, for about 20 to 25 minutes until the carrots are softened. Stir occasionally.
  • Remove the pot from heat. Carefully blend the sauce using an immersion/handheld blender until smooth. See notes for upright blender instructions.
  • Serve the immediately with your favorite pasta or keep it in an airtight container in the refrigerator for 5 to 7 days. See notes for freezing instructions.
  • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

Notes

  • Freezing: Let the sauce cool completely then transfer to freezer-safe containers, leaving about an inch of headspace to allow for expansion. I like to freeze it in 1.5 to 2 cup portions so that I can just thaw what I need and not the whole batch. It will last in the freezer for up to 6 months. Thaw in the fridge overnight or in a bowl of cool water on the counter before reheating.
  • Reheating: Transfer to a saucepan with a lid. Reheat, covered, over low heat until warmed through. Stir frequently to prevent scorching.
  • Salt: This is intentionally low in sodium so that it can be suitable for babies, but feel free to add salt if desired if you are not serving it to young babies.
  • Upright blender: Carefully transfer the ingredients in batches to be blended. To allow steam to escape, leave a corner of the lid cracked or remove the plastic cap in the middle of the lid and cover it with a dish towel. Blend on low speed to prevent splashing. After blending, transfer the sauce to a large bowl and repeat until all of the sauce is blended.

Nutrition

Serving: 0.5cups | Calories: 42kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 99mg | Potassium: 239mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1067IU | Vitamin C: 17mg | Calcium: 27mg | Iron: 1mg