Sneak In The Veggies – Incredible Pasta Sauce

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Blender
    Blender
  • Processor
    Processor

I cannot believe I haven't shared my favorite tomato pasta sauce recipe until now. Just like the vegetable soup recipe I shared last week, I make this pasta sauce recipe so often for my niece, that I forget to post it! I was actually prompted to post this by one of my favorite readers, Eric, who wrote to me for some advice about how to sneak more vegetables into his son, Tony's diet. Tony was diagnosed with cancer at the age of 5, and at age of 10, has undergone almost 30 rounds of chemotherapy and radiation. Because of these procedures, Tony is extremely sensitive to certain flavors and doesn't eat a lot of vegetables.

I had the pleasure of speaking to Eric on the phone, in order to learn more about his lovely family. I was thrilled to learn that they had just purchased a blender which made my job a whole lot easier! I say this, because pureeing sauces, soups, smoothies, and batters are some of the quickest, easiest ways to sneak veggies into "greenphobic" children and adults. Really, Tony is no different than any child his age. Most children enjoy eating pizza, pasta, and sweet treats. So, I always start sneaking veggies into children by including vegetables into the foods that they enjoy eating the most. I don't know about you, but I don't know many children who don't enjoy pizza and pasta! So this pasta sauce is a fantastic option because it is loaded with hidden vegetables and tastes absolutely delicious! Furthermore, it doubles as a fantastic pizza sauce. Try it on a homemade pizza base!

I actually took inspiration for this sauce from Sandra's tomato soup. I swear I could drench anything I ate in that soup! After enjoying this soup more than a handful of times, I thought to myself, why not make a sauce out of it and fill it with vegetables? So, this fabulous homemade vegan tomato pasta pizza sauce was the result. My little niece, Alexandra, gobbles this up and asks for more. I promise, your kids will too. You can't tell for a moment it is packed with vegetables!

This recipe yields about 10 cups of pasta/pizza sauce. You could always halve this recipe if you don't have need for so much sauce. But this freezes really well, and I always like to have some on hand in the freezer for those quick last minute meals! Cook up some pasta (I freeze that too) and you have a quick, easy, nutritious "seemingly fun" meal the whole family can enjoy.

Tony, this one's for you!

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Sneak In The Veggies – Incredible Pasta Sauce

Sneak In The Veggies – Incredible Pasta Sauce

Makes 10 Cups120 MINS
  • 8 medium ripe tomatoes seeded and cut into quarters

  • 1 large sweet red pepper cut into large chunks

  • 2 15-oz cans organic diced tomatoes including the juice

  • 2 cups yellow/brown onion (about 2 medium)

  • 2 cups vegetable stock / broth (I use Massel vegetable stock cubes)

  • 1 cup shredded carrot or carrot pulp leftover from juicing

  • 1 cup shredded broccoli stalks / broccoli slaw

  • 1 cup shredded zucchini

  • 1 cup firmly packed fresh basil leaves

  • 1/2 cup sundried tomatoes

  • 1/4 cup cold pressed extra virgin olive oil

  • 1 tablespoon finely chopped fresh garlic

  • 1 1/2 teaspoon Celtic sea salt, plus more to taste
  1. Preheat oven to 200 / 400 degrees

  2. Toss the sweet pepper and tomato with the 1/4 cup olive oil and teaspoon of salt.

  3. Spread in a single layer on a baking sheet and roast for about an hour.

  4. Give them a good toss a couple of times during the cooking time to get an even roast.

  5. In a large pot sauté the onions, garlic in a couple of tablespoons of olive oil and a 1/2 teaspoon of sea salt for about 10 minutes until just translucent.

  6. Add in the carrots, broccoli and zucchini and sauté for a further 5-10 minutes.

  7. Add in the tinned tomatoes, roasted tomatoes and peppers and their juices, the vegetable broth, fresh basil, and sundried tomatoes and bring to the boil.

  8. Reduce to a simmer for about 20-30 minutes until the flavors have had time to infuse.

  9. Allow to cool. Then puree in batches in your high speed blender until smooth.

Enjoy over pasta or vegetables.

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