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Pasta Sauce With Hidden Veggies

A delicious pasta sauce that incorporates hidden veggies to please even the pickiest eaters while providing a rich and savory flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Sauce
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (28 oz) crushed tomatoes
  • 1 medium carrot, finely shredded Finely shredding helps it blend into the sauce.
  • 1 medium zucchini, finely shredded Finely shredding helps it blend into the sauce.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste Salt and pepper Adjust according to personal preference.

Method
 

Preparation
  1. Start by shredding the carrot and zucchini. This helps them cook quickly and become less noticeable in the sauce.
  2. Chop the onion and mince the garlic.
Cooking
  1. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft and translucent.
  2. Add the minced garlic and sauté for an additional minute.
  3. Toss in the finely shredded carrot and zucchini. Cook for another 3-4 minutes, allowing them to soften.
  4. Pour in the 28 oz of crushed tomatoes and stir to combine everything.
  5. Sprinkle in the dried oregano and basil, and season with salt and pepper. Stir well, then decrease heat to low.
  6. Let it simmer for about 15-20 minutes, stirring occasionally.
  7. Taste and adjust seasoning as needed.
  8. Serve it over your favorite pasta with optional toppings.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4-5 days or freeze for later. Use fresh tomatoes if preferred, ensuring the same quantity as the canned version.