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Lunch recipe · from the recipe book

Hidden-Veggie Tomato Basil Pasta Sauce

A smooth, gently sweet simmered tomato sauce with carrot, celery and red pepper cooked down and blended velvety, finished with plenty of fresh basil.

Hidden-Veggie Tomato Basil Pasta Sauce

Ingredients

  • 1½ tbsp20 gOlive oil
  • 1 medium110 gYellow oniondiced
  • 2 medium120 gCarrotsfinely diced
  • 2 stalks80 gCeleryfinely diced
  • 1 medium119 gRed bell pepperdiced
  • 3 cloves9 gGarlicminced
  • 2 tbsp30 gTomato paste
  • 1¾ lb800 gDiced tomatoes, canned
  • ½ cup120 gWater
  • 1 tsp1 gDried oregano
  • ¼ tsp0.5 gCrushed red pepper
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 1 cup leaves24 gFresh basilleaves torn
  • 3 tbsp grated20 gGrated Parmesan

Steps

  1. Prepare all the vegetables first: dice the onion, finely dice the carrot and celery, dice the red bell pepper, and mince the garlic. Tear the basil leaves and set them aside.
  2. Heat the olive oil in a large pot over medium heat. Add the onion, carrot and celery and cook, stirring often, until soft and lightly golden, about 8 minutes.
  3. Add the red bell pepper and cook 3 minutes more, then stir in the garlic, oregano and red pepper flakes and cook 30 seconds until fragrant.
  4. Stir in the tomato paste and cook 1 minute, until it darkens slightly.
  5. Add the canned tomatoes with their juice and the water. Bring to a simmer, then cover partly and simmer gently for 20 minutes, stirring now and then, until the carrot is very tender.
  6. Turn off the heat and stir in half of the basil. Blend the sauce with an immersion blender (or carefully in batches in a blender, venting the lid) until smooth.
  7. Season with the salt and black pepper, then stir in the Parmesan until melted.
  8. Spoon over hot pasta and scatter the remaining half of the basil on top.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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