Ingredients
Vegetables and Seasonings
- 1 Tablespoon olive oil
- ½ small yellow onion, diced
- 1 teaspoon sea salt, or to taste
- 1 teaspoon garlic powder, or to taste
- 1 Tablespoon Italian seasoning
- 2 cups (248 g) zucchini, grated or cut small
- 1 ½ cups (192 g) carrots, grated or cut small
- ½ bell pepper, deseeded and diced
- 2 cups (60 g) chopped spinach, loosely packed
Tomato Base
- 28 ounces (793.79 g) canned crushed tomatoes
- 2 Tablespoons tomato paste
Liquid and Aromatics
- ½ cup (118.29 ml) vegetable broth or water
- 2 bay leaves
Instructions
- Heat Oil and Sauté Aromatics: Place a large saucepan over medium heat and warm the olive oil. Once hot, add the diced onions, garlic powder, sea salt, and Italian seasoning. Sauté for about 4 minutes or until the onions become translucent, releasing their sweet aroma.
- Add Vegetables and Cook: Incorporate the grated zucchini, carrots, diced bell pepper, and chopped spinach into the pot. Sauté the vegetables for about 5 minutes, stirring occasionally, until they soften and begin to meld together.
- Combine Tomato Ingredients and Simmer: Pour in the crushed tomatoes, tomato paste, vegetable broth (or water), and add bay leaves. Stir everything until well combined. Cover the pot and bring the sauce to a boil, then reduce the heat to a simmer. Cook uncovered for 15 minutes to let the flavors intensify and the sauce thicken slightly.
- Remove Bay Leaves and Blend Sauce: After cooking, remove and discard the bay leaves. Use an immersion blender to puree the sauce directly in the pot until it reaches your preferred smoothness. Alternatively, carefully transfer the hot sauce in batches to a regular blender to blend.
- Adjust Seasoning and Serve: Taste the sauce and add extra salt or garlic powder as needed. Serve the sauce hot over your favorite pasta or spiralized vegetables. This sauce also pairs wonderfully with cooked ground meat or meatballs for a heartier meal.
- Store Leftovers: Allow any leftover sauce to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 6 days or freeze for longer storage, lasting several months.
Notes
- Use fresh, firm vegetables for best texture and flavor.
- The sauce consistency can be adjusted by blending more or less depending on preference.
- If you don’t have vegetable broth, water works well as a substitute.
- You can spice up the sauce with red pepper flakes or add fresh garlic if desired.
- For a richer taste, add a splash of olive oil or a sprinkle of grated Parmesan when serving.
- This sauce freezes well; portion it into freezer-safe containers for quick meals.
- Keep stirring occasionally while simmering to prevent sticking or burning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
