Vegeriffic Veggie Sauce


by: It's Not Easy Eating Green

This kid-friendly tomato and vegetable sauce is fantastic on pasta and makes delicious pizzas. No one will guess all the vegetables hidden in this sauce.


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serves: 8

3 tablespoons olive oil

1 small onion

3 carrots, peeled

1 tsp salt

3 cloves garlic, peeled

1 summer squash, seeded

1 26 oz can crushed tomatoes

1 tablespoon dried Italian Seasoning

1/2 cup torn basil leaves

Nutrition Facts
Vegeriffic Veggie Sauce

Servings Per Recipe: 8

Amount per Serving

Calories: 96

  • Total Fat: 5.5 g
  •     Saturated Fat: 0.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 440.6 mg
  • Total Carbs: 11.6 g
  •     Dietary Fiber: 3 g
  •     Sugars: 6.2 g
  • Protein: 2.4 g

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1.  Heat olive oil in a large skillet over medium high heat. Add onions, carrots and salt. Saute until vegetables start to turn slightly brown. Add garlic and squash and cook long enough for the garlic to lose its raw flavor, about three minutes. Add tomatoes and Italian seasoning. Reduce heat to low and simmer for 1 hour or until all vegetables are very tender. Remove from heat and add basil. Season to taste and cool for about 1/2 hour.

2.  Blend in a food processor or blender in three batches until completely smooth. Reheat if necessary or use immediately for pizzas, pastas or anything you want.

Cooks' note:
You can use almost any veggies in this sauce, but stay away from anything in the cabbage family (cabbage, broccoli, asparagus, etc).

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