Veggie-Packed Tomato Sauce

1KSHARES
Veggie-Packed Tomato Sauce

4 of 5 (31)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 112.5
  • Total Fat: 3.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.8 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 4.2 g
  • Protein: 4.0 g

View full nutritional breakdown of Veggie-Packed Tomato Sauce calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

What? Canned tomatoes in a tomato sauce? Yes, that's right. Garden tomatoes are only available for a short time, but crushed canned tomatoes are on shelves year-round and packed with flavor.
What? Canned tomatoes in a tomato sauce? Yes, that's right. Garden tomatoes are only available for a short time, but crushed canned tomatoes are on shelves year-round and packed with flavor.

Number of Servings: 4

Ingredients

    1 tablespoon olive oil, divided
    1 small onion, grated (about 1/2 cup)
    1 medium zucchini, grated (about 1 cup)
    1 clove garlic, grated
    1/2 teaspoon dried oregano
    Pinch red pepper flakes
    2 (14.5 ounce) cans no salt added crushed tomatoes
    1/4 teaspoon sugar
    2 tablespoons fresh basil, shredded
    1/4 teaspoon cracked black pepper



Tips

Be sure to choose no salt added tomatoes.
You'll love this over lean turkey meatballs!

Grate the vegetables! You will find the flavors come alive quickly in the sauce by the simple technique of grating the onion and zucchini. Bonus: Picky eaters will never know that it's packed with extra vegetables.

Serve over polenta, spaghetti squash, or whole-wheat pasta.

Make a double batch and freeze in air-tight containers so you'll have homemade sauce any time you need it.


Directions

Grate the vegetables using a box grater or the shredding attachment of a food processor.
Heat 2 tablespoons of the oil in a large saucepan set over medium heat. Add the onion and zucchini and cook, stirring occasionally, for three to four minutes.
Add the garlic, oregano, and red pepper flakes, stir to combine, and cook another two minutes.
Add the tomatoes and sugar, reduce heat to low and simmer for 10 minutes.
Remove from heat, stir in the basil, black pepper, and remaining teaspoon of oil.


Serving Size: Makes 4 cups, one cup per serving.

1KSHARES

Rate This Recipe

Member Ratings For This Recipe



  • 37 of 38 people found this review helpful
    I would suggest grating in some carrot as a natural sweetener to offset the bitterness of the tomatoes rather than sugar. Just a thought! - 9/25/12

    Was this review helpful?   yes  No


  • 24 of 24 people found this review helpful
    Disappointing when I saw 'packed with veggies' I was expecting more than an onion and zucchini. You can buy organic unsalted tomatoes and I would add pepper, carrot, mushroom, spinach, even squash to up the veggie content - 9/27/12

    Was this review helpful?   yes  No

  • O.K.
    22 of 30 people found this review helpful
    Personally, I find that using canned tomatoes adds a lot of salt and preservatives that we do not need. Use some fresh Roma tomatoes in place of the canned for a more healthy alternative. About 5 Roma's per can. Delicious and better for you! - 9/25/12

    Was this review helpful?   yes  No


  • 7 of 8 people found this review helpful
    Am I wrong? I've always thought that 1 "tablespoon, divided" meant it was maybe spit into teaspoons. If I were writing this recipe down, I'd list the ingredients as "3 tablespoons oil, divided". I'm a guy who has been cooking for 37 years. Have I been screwing up recipes all this time? - 10/3/12

    Was this review helpful?   yes  No


  • 5 of 6 people found this review helpful
    @MNTWINSGAL INCLUDE the liquid --- unless you want sauteed tomatoes instead of sauce.

    Random thought: isn't tomato sauce by definition packed with veggies/fruits?

    Try this: Replace half the pasta with diced vegetables (onions, mushrooms, zucchini, peppers.) - 9/25/12

    Was this review helpful?   yes  No
See All Comments