Are you tired of battling with picky eaters or struggling to incorporate more vegetables into your meals? Look no further! This Creamy Tomato Sauce with Hidden Veggies is about to revolutionize your dinner game. Imagine a luscious, rich tomato sauce that's not only incredibly delicious but packed with nutritious vegetables so cleverly disguised that even the most veggie-resistant family members will be asking for more. Vegan, gluten-free, and bursting with flavor, this sauce is your secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups canned crushed tomatoes
- 1 cup carrots, finely grated
- 1 cup zucchini, finely grated
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Prepare your vegetables by washing and finely grating the carrots and zucchini. Use a fine grater to ensure they blend seamlessly into the sauce.
- Heat olive oil in a large saucepan over medium heat. Add chopped onions and minced garlic, sautéing until the onions become translucent and fragrant, approximately 3-4 minutes.
- Add the finely grated carrots and zucchini to the pan. Stir and cook for 2-3 minutes, allowing the vegetables to soften and release their moisture.
- Pour in the crushed tomatoes and stir to combine with the sautéed vegetables. Add dried basil, dried oregano, salt, and pepper.
- Reduce heat to low and let the sauce simmer, stirring occasionally, for about 15-20 minutes. This allows the flavors to meld and the sauce to thicken.
- Taste and adjust seasonings as needed. If the sauce is too thick, you can add a small amount of water or vegetable broth to reach desired consistency.
- Once the sauce is smooth and flavors are well combined, remove from heat and serve over your favorite pasta or use as a base for other dishes.
Tips
- • Use a fine grater when preparing carrots and zucchini to ensure they completely blend into the sauce with no detectable chunks. • For an extra smooth consistency, you can use a immersion blender to further break down the vegetables. • Don't rush the simmering process - letting the sauce cook slowly helps develop deeper, richer flavors. • If you want to make the sauce ahead of time, it keeps well in the refrigerator for 3-4 days and actually tastes even better the next day. • For added nutrition, you can experiment with other finely grated vegetables like butternut squash or bell peppers. • If the sauce is too thick, always use water or vegetable broth to thin it out, never oil.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 12g
Protein: 2g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
