Tomato Sauce with Vegetables

Yield: 4 servings Active time: 45 minutes Total time: 1 hour 30 minutes October 15, 2009

On my road trip earlier this year, a family friend invited us to his lake house and served pasta with a tomato sauce much like this one. He sautéed his vegetables first, and said that you can use bell peppers, zucchini, or any other veggie you have on hand.

Once you run everything through the food processor, you’d never know the veggies were there, except the flavor of the sauce is a little richer. This is a great way to use up leftover vegetables, especially if you have kids who need more veggies in their diets.

Recipe from The Joy of Pasta.


  • 2 lb. ripe plum tomatoes or 2 cups canned Italian plum tomatoes
  • 2/3 cup chopped onion (1/2-inch dice)
  • 2/3 cup chopped carrot (1/2-inch dice)
  • 2/3 cup chopped celery, including pale green leaves (1/2-inch dice)
  • 2 Tbs. finely chopped flat leaf parsley
  • 1/2 tsp. sugar
  • 1 1/2 tsp. salt
  • 1/2 cup olive oil


If using fresh tomatoes, wash them well, cut each in half, and cook over low heat in a covered saucepan for 15 minutes. Put them through a food mill to get a fine purée. If using canned tomatoes, measure 2 cups into a food mill along with about 1/2 cup of juice from the can, and process to get a fine purée.

Combine the purée, onion, carrot, celery, and parsley in the saucepan. Add the sugar and salt, and simmer, uncovered, for 30 minutes over low heat. Stir frequently.

When the vegetables are cooked, transfer to a food mill or food processor and purée the mixture. Return the sauce to the saucepan.

Add the olive oil and simmer, uncovered, over low heat for 15 minutes. Stir several times, cleaning the sides of the pan. Serve over freshly cooked pasta.

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