Best 6 Veggie Packed Tomato Sauce Recipe By Tasty Recipes

If you seek a flavorful and veggie-packed tomato sauce that is bursting with savory flavors and health, look no further than Tasty's Veggie-Packed Tomato Sauce recipe. This mouthwatering sauce is loaded with a symphony of vegetables, creating a delightful harmony of flavors that will elevate any pasta dish or pizza. Embark on a culinary journey as we navigate the steps to create this tantalizing sauce, savoring every moment as we delve into the secrets of blending fresh ingredients to produce a symphony of taste sensations.

Check out the recipes below so you can choose the best recipe for yourself!

VEGGIE-PACKED TOMATO SAUCE RECIPE BY TASTY

Veggie-Packed Tomato Sauce Recipe by Tasty image

Here's what you need: olive oil, carrot, onion, red bell pepper, celery, garlic, dried oregano, dried basil, tomato paste, whole peeled tomato, water, salt, pepper

Provided by Matthew Johnson

Categories Sides

Yield 16 servings

Number Of Ingredients 13

Ingredients

olive oil, to saute vegetables
2 cups carrot, chopped
4 cups onion, chopped
2 cups red bell pepper, chopped
2 cups celery, chopped
5 cloves garlic, sliced
2 tablespoons dried oregano
2 tablespoons dried basil
1 ½ cups tomato paste
8 cups whole peeled tomato
2 cups water
salt, to taste
pepper, to taste

Steps:

In a large pot at medium-high heat, add the olive oil and carrots to the pot. Cook the carrots for about 10 minutes until they start to brown slightly.
Next add the chopped onion, red bell pepper, celery, garlic, oregano, basil, salt, and pepper to the pot and cook until the vegetables are caramelized and tender.
Add the tomato paste, stir it into the vegetables, and allow the tomato paste to brown deeply. It should be very aromatic before moving forward.
Add the canned tomatoes and water, bring the sauce to a boil, and then reduce to a simmer. Simmer the sauce for at least 1 hour.
Add the sauce to a blender in batches or use an immersion blender to puree the sauce to your desired consistency.
Let the sauce cool completely and then pour the sauce into freezer-safe bags. Place the bags into a leak-proof container/tray, and freeze for up to one month.
Reheat the frozen sauce with ½ cup (120 ml) of water in a pot until it comes to a boil and then use as desired.
Enjoy!

Nutrition Facts : Calories 78 calories, Carbohydrate 14 grams, Fat 2 grams, Fiber 4 grams, Protein 2 grams, Sugar 8 grams

VEGGIE-PACKED CHICKEN ENCHILADAS RECIPE BY TASTY

Veggie-Packed Chicken Enchiladas Recipe by Tasty image

Here's what you need: tomato sauce, vegetable broth, salt, pepper, chile powder, cumin, garlic powder, medium zucchinis, red onion, boneless, skinless chicken breasts, medium whole wheat tortillas, shredded cheese, fresh cilantro

Provided by Crystal Hatch

Categories Dinner

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 cups tomato sauce
1 cup vegetable broth
salt, to taste
pepper, to taste
¼ teaspoon chile powder
¼ teaspoon cumin
¼ teaspoon garlic powder
2 medium zucchinis
½ red onion, diced
2 boneless, skinless chicken breasts, cooked and shredded
6 medium whole wheat tortillas
2 cups shredded cheese
fresh cilantro, to serve, optional

Steps:

Preheat oven to 400°F (200°C).
In a medium saucepan over medium heat, add the tomato sauce, vegetable broth, salt, pepper, chile powder, cumin and garlic powder.
Stir occasionally, until the sauce begins to boil. Remove from the heat.
Using a box grater, grate the zucchini.
In a large skillet over medium heat, add grated zucchini, red onion, salt and pepper. Cook until onions are translucent.
Add chicken and ¼ of the tomato sauce mixture. Combine well and remove from heat.
Fill the tortillas with the zucchini mixture and add cheese. Fold the tortillas over and place seam-side down into a greased baking dish. Repeat with remaining tortillas.
Pour the remaining tomato sauce over the tortillas and sprinkle with cheese.
Bake for 20 minutes, or until heated through and cheese is melted.
Top with cilantro (optional).
Enjoy!

Nutrition Facts : Calories 533 calories, Carbohydrate 39 grams, Fat 27 grams, Fiber 2 grams, Protein 29 grams, Sugar 7 grams

THE ULTIMATE TOMATO SAUCE RECIPE BY TASTY

The Ultimate Tomato Sauce Recipe by Tasty image

Here's what you need: canned whole tomatoes, garlic, olive oil, unsalted butter, large onion, kosher salt, pepper, anchovies, red pepper flakes, tomato paste, dry red wine, water, spaghetti, parmesan cheese

Provided by Rie McClenny

Categories Dinner

Yield 8 servings

Number Of Ingredients 14

Ingredients

28 oz canned whole tomatoes, 2 cans
8 cloves garlic
¼ cup olive oil
2 tablespoons unsalted butter
1 large onion, finely chopped
kosher salt, to taste
pepper, to taste
2 oz anchovies, 1 tin or jar
1 teaspoon red pepper flakes
½ cup tomato paste
½ cup dry red wine
1 cup water
1 lb spaghetti, or paste of choice, dry
1 parmesan cheese, for grating

Steps:

Add the tomatoes to a deep, large bowl. Using your hands, crush the tomatoes until no large pieces remain, just a coarse tomato puree.
Peel the garlic cloves and finely chop.
Heat the olive oil and butter in a large pot over medium heat. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is softened but not browned, about 10 minutes.
Add the anchovies and the oil they are packed in. Cook, stirring occasionally, until dissolved into the oil, about 2 minutes.
Add the red pepper flakes and stir to combine.
Add the tomato paste and cook until it turns a dark, brick-red color, about 4 minutes (this caramelizes the sugars in the tomato, which will give a really great flavor and take the edge off that raw tomato-y taste).
Add the wine and cook for about 1 minute, just to burn off the alcohol.
Add the tomatoes and stir everything together, making sure to scrape the bottom of the pot to get all those good bits. Add water and bring it to a boil.
Reduce the heat to medium-low and cook the sauce for 1½-2 hours at a very low simmer; there should just be a few bubbles here and there. If medium-low is too high (every stove is different), reduce the heat to low. Stir every 30 minutes.
Ladle out about 2 cups of sauce: This is what is known as your "extra sauce." You'll serve it alongside the pasta or freeze it for later.
To serve, cook the spaghetti in a large pot of salted boiling water.
Drain the pasta and add it to the sauce. Serve it right out of the pot, or transfer to a serving bowl. Top with grated Parmesan cheese.
Enjoy!

Nutrition Facts : Calories 431 calories, Carbohydrate 53 grams, Fat 16 grams, Fiber 4 grams, Protein 17 grams, Sugar 7 grams

VEGGIE-PACKED LENTIL LOAF RECIPE BY TASTY

Veggie-Packed Lentil Loaf Recipe by Tasty image

Here's what you need: flax meal, water, olive oil, carrot, celery, onion, cremini mushroom, garlic, red bell pepper, tomato paste, salt, pepper, dried parsley, dried thyme, soy sauce, vegan worcestershire, lentils, brown rice, quick-cook oats, ketchup, maple syrup

Provided by Rachel Gaewski

Categories Dinner

Yield 4 servings

Number Of Ingredients 21

Ingredients

2 tablespoons flax meal
6 tablespoons water
olive oil, to taste
1 carrot, diced
1 stalk celery, diced
½ cup onion, diced
2 cups cremini mushroom, diced
3 cloves garlic, minced
½ cup red bell pepper, diced
2 tablespoons tomato paste
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon dried parsley
½ teaspoon dried thyme
1 tablespoon soy sauce
1 tablespoon vegan worcestershire
2 cups lentils, cooked
¾ cup brown rice, cooked
¾ cup quick-cook oats
¼ cup ketchup
1 teaspoon maple syrup

Steps:

To make the flax eggs, combine the flax meal and water in a small bowl and mix well. Set aside for at least 10 minutes.
Preheat the oven to 350°F (175°C).
In a large saucepan, heat a bit of olive oil over medium heat. Once the oil begins to shimmer, add the carrot and celery and cook until lightly browned, 2-3 minutes.
Add the onion and mushrooms. Cook another 3-4 minutes, until the onions are semi-translucent.
Add another drizzle of olive oil to the pan, then add the garlic, bell pepper, and tomato paste. Cook for 2 more minutes, until the tomato paste is slightly browned.
Add the salt, pepper, parsley, and thyme, and cook for 1 more minute, until fragrant.
Add the soy sauce and Worcestershire sauce and cook for 2 more minutes, or until the vegetables are tender. Remove the pan from the heat.
In a food processor, add the lentils, brown rice, oats, flax eggs, and sautéed vegetables. Pulse 10-12 times until the mixture is slightly chunky.
Transfer the mixture to a parchment paper-lined loaf pan and smooth the top with a spatula.
To make the glaze, combine the ketchup and maple syrup in a small bowl. Brush half of glaze on top of loaf, reserving the other half for later.
Bake the loaf for 45-50 minutes, or until an fork inserted in the middle comes out clean.
Brush with the remaining glaze, then slice and serve.
Enjoy!

Nutrition Facts : Calories 725 calories, Carbohydrate 123 grams, Fat 13 grams, Fiber 17 grams, Protein 32 grams, Sugar 10 grams

GARDEN VEGETABLE TOMATO SAUCE

Garden Vegetable Tomato Sauce image

I make this vegetable tomato sauce regularly and store containers of it in my freezer. It's a tasty substitute for regular pasta sauce, and the extra vegetables make it healthier. I also use it when I make pizza. -Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 16 servings (2 quarts).

Number Of Ingredients 13

Ingredients

2 medium zucchini or yellow summer squash, chopped
3 medium carrots, chopped
2 medium onions, chopped
3/4 pound sliced fresh mushrooms
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
3 tablespoons olive oil
5 garlic cloves, minced
3 teaspoons Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes, optional
2 cans (28 ounces each) crushed tomatoes in puree, divided
1/2 cup dry red wine

Steps:

Preheat oven to 400°. Place the first 6 ingredients in a roasting pan; toss with oil, garlic and seasonings. Roast until tender, 50-60 minutes, stirring occasionally. Cool slightly., Transfer half of the vegetables to a food processor; add 1 can of tomatoes. Process until smooth; remove to a 6-qt. stockpot. Repeat with remaining roasted vegetables and tomatoes., Add wine to sauce; bring to a boil. Simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 81 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 317mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

VEGGIE-PACKED TOMATO SAUCE RECIPE BY TASTY

Veggie-Packed Tomato Sauce Recipe by Tasty image

Here's what you need: olive oil, carrot, onion, red bell pepper, celery, garlic, dried oregano, dried basil, tomato paste, whole peeled tomato, water, salt, pepper

Provided by Matthew Johnson

Categories Sides

Yield 16 servings

Number Of Ingredients 13

Ingredients

olive oil, to saute vegetables
2 cups carrot, chopped
4 cups onion, chopped
2 cups red bell pepper, chopped
2 cups celery, chopped
5 cloves garlic, sliced
2 tablespoons dried oregano
2 tablespoons dried basil
1 ½ cups tomato paste
8 cups whole peeled tomato
2 cups water
salt, to taste
pepper, to taste

Steps:

In a large pot at medium-high heat, add the olive oil and carrots to the pot. Cook the carrots for about 10 minutes until they start to brown slightly.
Next add the chopped onion, red bell pepper, celery, garlic, oregano, basil, salt, and pepper to the pot and cook until the vegetables are caramelized and tender.
Add the tomato paste, stir it into the vegetables, and allow the tomato paste to brown deeply. It should be very aromatic before moving forward.
Add the canned tomatoes and water, bring the sauce to a boil, and then reduce to a simmer. Simmer the sauce for at least 1 hour.
Add the sauce to a blender in batches or use an immersion blender to puree the sauce to your desired consistency.
Let the sauce cool completely and then pour the sauce into freezer-safe bags. Place the bags into a leak-proof container/tray, and freeze for up to one month.
Reheat the frozen sauce with ½ cup (120 ml) of water in a pot until it comes to a boil and then use as desired.
Enjoy!

Nutrition Facts : Calories 78 calories, Carbohydrate 14 grams, Fat 2 grams, Fiber 4 grams, Protein 2 grams, Sugar 8 grams

Tips:

Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your sauce will be. Choose tomatoes that are deep red in color and have no blemishes.

Roast your tomatoes: Roasting tomatoes concentrates their flavor and makes them sweeter. To roast tomatoes, simply toss them with olive oil and salt, and then roast them in a preheated oven at 400 degrees Fahrenheit for 30 minutes, or until they are softened and caramelized.

Use a variety of vegetables: This recipe calls for onion, garlic, carrots, and celery, but you can also use other vegetables that you like, such as zucchini, bell peppers, or mushrooms. Just be sure to chop the vegetables into small pieces so that they cook evenly.

Use a good quality olive oil: Olive oil is the key to a flavorful tomato sauce. Choose an extra-virgin olive oil that has a fruity, peppery flavor.

Season your sauce to taste: Once your sauce is cooked, taste it and adjust the seasoning as needed. You may need to add more salt, pepper, or herbs.

Let your sauce simmer: The longer you simmer your sauce, the more flavorful it will be. Simmer your sauce for at least 30 minutes, or up to an hour.

Serve your sauce with pasta, chicken, or fish: This tomato sauce is a versatile condiment that can be served with a variety of dishes. Try it with your favorite pasta, chicken, or fish.

Conclusion:

This veggie-packed tomato sauce is a delicious and healthy way to add flavor to your meals. It's made with fresh tomatoes, roasted vegetables, and herbs, and it's simmered to perfection. Serve it with your favorite pasta, chicken, or fish, and enjoy!