I love this recipe because it turns simple vegetables into a smooth, hearty tomato sauce without making the veggies feel obvious. The tomato paste, Italian seasoning, and optional red wine add deep flavor, while the blended texture makes the sauce feel comforting and classic.
I also like that this sauce is easy to make in a big batch. I can use it for pasta night, spoon it over vegetables, or store leftovers for another meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
¼ cup extra virgin olive oil ½ medium yellow onion, finely diced 2 bell peppers, diced 3 stalks celery, diced 4 to 5 large carrots, diced 4 cloves garlic, minced 1 tablespoon Italian seasonings ½ teaspoon sea salt, plus more to taste ¼ teaspoon black pepper ¼ teaspoon red pepper flakes 3 tablespoons tomato paste ½ cup dry red wine, optional 2 cans whole peeled tomatoes with juices, 28 ounces each
For the optional vegan parmesan:
¼ cup raw cashews 2 tablespoons hemp seeds 1½ tablespoons nutritional yeast ½ teaspoon sea salt ⅛ teaspoon garlic powder
Directions
I heat a large pan with high sides over medium heat, then add the olive oil. Once it is hot, I stir in the onion, bell peppers, celery, carrots, and garlic.
I season the vegetables with Italian seasoning, sea salt, black pepper, and red pepper flakes. I cook everything for 10 to 12 minutes, stirring occasionally, until the vegetables soften.
I stir in the tomato paste and let it cook for about 3 minutes. Then I pour in the optional red wine and let it cook down for another 3 to 4 minutes.
I add the whole peeled tomatoes with their juices, gently breaking them up in the pan. I let the sauce simmer for at least 40 minutes.
While the sauce simmers, I make the optional vegan parmesan by adding the cashews, hemp seeds, nutritional yeast, sea salt, and garlic powder to a blender. I pulse until it becomes a fine crumb, being careful not to blend it into a paste.
I carefully transfer the sauce to a blender and blend until very smooth. I work in batches if needed.
I return the blended sauce to the pan and keep it warm while I cook my pasta of choice. I mix the sauce with pasta or serve it with protein, vegetables, or spaghetti squash.
Servings and timing
This recipe makes 8 servings.
Prep time: about 15 minutes Cook time: about 1 hour Total time: about 1 hour
Variations
I like adding mushrooms for a deeper, earthy flavor. I can also add extra red pepper flakes when I want a spicier sauce.
For a richer sauce, I use the red wine. For an alcohol-free version, I skip it or replace it with vegetable broth.
I also like serving this sauce over spaghetti squash, zucchini noodles, roasted vegetables, chicken, meatballs, or lentils.
storage/reheating
I store leftover sauce in an airtight container in the refrigerator for up to 5 days.
For longer storage, I freeze the sauce in freezer-safe containers for up to 3 months. I like freezing it in smaller portions so I can thaw only what I need.
To reheat, I warm the sauce in a saucepan over medium-low heat, stirring occasionally. I can also microwave it in short intervals, stirring between each one.
FAQs
Can I make this sauce without red wine?
Yes, I can skip the red wine completely. I like using vegetable broth instead when I still want a little extra liquid and flavor.
Do I have to blend the sauce?
I blend the sauce because it hides the vegetables and creates a smooth texture. If I prefer a chunky sauce, I can leave it as is or blend only part of it.
Can I freeze this tomato sauce?
Yes, I freeze this sauce very well. I let it cool completely, portion it into freezer-safe containers, and freeze it for up to 3 months.
What can I serve with this sauce besides pasta?
I like serving it with spaghetti squash, roasted vegetables, meatballs, grilled chicken, tofu, or any protein I have ready.
Is the vegan parmesan required?
No, the vegan parmesan is optional. I like it for extra savory flavor, but the sauce still tastes great without it.
Conclusion
This Tomato Sauce with Hidden Veggies is a flavorful, comforting sauce that makes it easy for me to enjoy more vegetables in a simple meal. I love keeping a batch ready for pasta, proteins, or veggie-based dinners throughout the week.
A rich flavorful tomato sauce packed with hidden veggies perfect for picky eaters and a healthy family pasta night
Author:Sarah
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:8 servings
Category:Sauce
Method:Simmering & Blending
Cuisine:Italian-inspired
Diet:Vegan
Ingredients
For the Sauce:
¼ cup extra virgin olive oil
½ medium yellow onion, finely diced
2 bell peppers, diced
3 stalks celery, diced
4–5 large carrots, diced
4 cloves garlic, minced
1 tbsp Italian seasoning
½ tsp sea salt (plus more to taste)
¼ tsp black pepper
¼ tsp red pepper flakes
3 tbsp tomato paste
½ cup dry red wine (optional)
2 (28 oz) cans whole peeled tomatoes with juices
Optional Vegan Parmesan:
¼ cup raw cashews
2 tbsp hemp seeds
1.5 tbsp nutritional yeast
½ tsp sea salt
⅛ tsp garlic powder
Instructions
Heat olive oil in a large pan over medium heat. Add onion, bell peppers, celery, carrots, and garlic. Stir in Italian seasoning, salt, pepper, and red pepper flakes. Cook for 10–12 minutes, stirring occasionally, until vegetables are softened.
Stir in tomato paste and cook for 3 minutes to deepen flavor.
Pour in red wine (if using) and simmer for 3–4 minutes until slightly reduced.
Add whole peeled tomatoes with juices, breaking them up gently. Simmer for at least 40 minutes.
(Optional) Prepare vegan parmesan by blending cashews, hemp seeds, nutritional yeast, salt, and garlic powder until a fine crumb forms. Do not over-blend.
Carefully transfer the sauce to a blender (such as a Vitamix blender) and blend until smooth. Work in batches if needed.
Return the sauce to the pan, heat gently, and serve with pasta or your favorite dish.
Notes
Blending creates a smooth texture that “hides” the vegetables—great for kids or picky eaters.
Add more salt or seasoning after blending to adjust flavor.
For a thicker sauce, simmer longer before blending.
Store in the fridge for up to 5 days or freeze for up to 3 months.
