HomeMade Vegan “Sneak In The Veggies” Tomato Pasta Sauce26
Piggies! I cannot believe I haven't shared my favourite homemade vegan tomato pasta sauce recipe until now. Just like the chunky vegetable soup recipe I shared last week, I make this vegetarian tomato pasta sauce recipe so often for my niece, that I forget to post it! LOL! I was actually prompted to post this by one of my favourite 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. Becauese of these procedures, Tony is extremely sensitive to certain flavours 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 Vitamix 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 homemade vegan 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 gluten free pizza base!
I actually took inspiration for this sauce from Sandra's vegan tomato soup recipe. 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 homemade gluten free pasta (I freeeze that too) and you have a quick, easy, nutritious "seemingly fun" meal the whole family can enjoy.
Tony, this one's for YOU!
HomeMade Vegan “Sneak In The Veggies” Tomato Pasta Sauce
- 8 medium ripe tomatoes seeded and cut into quarters
- 1 large sweet red pepper cut into large chunks
- 2 15 oz can organic diced tomatoes including the juice
- 2 cups organic yellow/brown onion (about 2 medium)
- 2 cups vegetable stock / broth (I use Massel vegetable stock cubes)
- 1 cup shredded carrot
- 1 cup shredded broccoli stalks / broccoli slaw
- 1 cup shredded zucchini
- 1 cup firmly packed fresh basil leaves
- ½ cup sundried tomatoes
- ¼ cup cold pressed extra virgin olive oil
- 1 Tbsp finely chopped fresh garlic
- 1 ½ tsp Celtic sea salt or Himalayan salt
- Preheat oven to 200 / 400 degrees
- Toss the sweet pepper and tomato with the ¼ cup olive oil and tsp of salt.
- Spread in a single layer on a baking sheet and roast for about an hour.
- Give them a good toss a couple of times during the cooking time to get an even roast.
- In a large pot sauté the onions, garlic in a couple of tablespoons of olive oil and a ½ tsp of sea salt for about 10 minutes until just translucent.
- Add in the carrots, broccoli and zucchini and sauté for a further 5-10 minutes.
- 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.
- Reduce to a simmer for about 20-30 minutes until the flavours have had time to infuse.
- Allow to cool.
- Then puree in batches in your blender (I use a Vitamix) until smooth.
- Enjoy over pasta or vegetables. YUMMO!
- Makes 10 cups of tomato sauce.
Piggy Cooking Tips
don’t waste those broccoli stalks
Have you ever been asked the question “Do you eat the heads of the broccoli or the stalks”? My answer – both! Most people prefer the heads. But the stalks are really tasty and useful too. If a recipe calls for only the heads of the broccoli don’t throw away the precious stalks! They are loaded with nutrients and really tasty. My favourite way to use the stalks is to grate or julienne the stalks to make broccoli slaw. Toss with some olive oil, lemon juice, salt and garlic and you have a quick raw salad that is bursting with green power!