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98% would make again

Veggie-Packed Tomato Sauce

Tasty Team


for 16 servings

  • olive oil, to saute vegetables
  • 2 cups carrot (240 g), chopped
  • 4 cups onion (600 g), chopped
  • 2 cups red bell pepper (200 g), chopped
  • 2 cups celery (450 g), chopped
  • 5 cloves garlic, sliced
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 1 ½ cups tomato paste (340 g)
  • 8 cups whole peeled tomato (1 kg)
  • 2 cups water (480 mL)
  • salt, to taste
  • pepper, to taste

Nutrition Info

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    Calories 78
    Fat 2g
    Carbs 14g
    Fiber 4g
    Sugar 8g
    Protein 2g

Estimated values based on one serving size.


  1. In a large pot at medium-high heat, add the olive oil and carrots to the pot. Cook the carrots for about 10 minutes until they start to brown slightly.
  2. Next add the chopped onion, red bell pepper, celery, garlic, oregano, basil, salt, and pepper to the pot and cook until the vegetables are caramelized and tender.
  3. Add the tomato paste, stir it into the vegetables, and allow the tomato paste to brown deeply. It should be very aromatic before moving forward.
  4. Add the canned tomatoes and water, bring the sauce to a boil, and then reduce to a simmer. Simmer the sauce for at least 1 hour.
  5. Add the sauce to a blender in batches or use an immersion blender to puree the sauce to your desired consistency.
  6. Let the sauce cool completely and then pour the sauce into freezer-safe bags. Place the bags into a leak-proof container/tray, and freeze for up to one month.
  7. Reheat the frozen sauce with ½ cup (120 ml) of water in a pot until it comes to a boil and then use as desired.
  8. Enjoy!

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