I simmer a rainbow of vegetables with tomatoes, blend until silky, and end up with a rich, weeknight-easy pasta sauce that just happens to be vegan and gluten-free. I love that it makes a big batch for tonight’s dinner, lunches all week, and a couple of freezer stashes for later.

Creamy Tomato Sauce with Hidden Veggies

Why You’ll Love This Recipe

I sneak in peppers, celery, carrots, onion, and garlic for fiber and sweetness, then blitz everything into a ultra-smooth sauce that coats noodles beautifully. I can keep it mild for kids or turn up the heat for me, and I can serve it with any pasta shape—or spoon it over spaghetti squash or protein for an easy, veggie-forward meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/4 cup extra virgin olive oil
1/2 medium yellow onion, finely diced
2 bell peppers, diced
3 stalks celery, diced
4–5 large carrots, diced
4 cloves garlic, minced
1 tablespoon Italian seasoning
1/2 teaspoon sea salt, plus more to taste
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
3 tablespoons tomato paste
1/2 cup dry red wine (optional)
2 (28-ounce) cans whole peeled tomatoes with their juices

Optional vegan parmesan for serving

1/4 cup raw cashews
2 tablespoons hemp seeds
1 1/2 tablespoons nutritional yeast
1/2 teaspoon sea salt
1/8 teaspoon garlic powder

Directions

I warm the olive oil in a large high-sided pan over medium heat. I add onion, peppers, celery, carrots, and garlic, then stir in Italian seasoning, salt, pepper, and red pepper flakes. I cook, stirring occasionally, until the veggies are soft (10–12 minutes).
I stir in the tomato paste and let it cook down for 3 minutes. I pour in the red wine (if I’m using it) and simmer 3–4 minutes more.
I add the whole tomatoes with their juices, break them up a bit, and let the pot simmer gently for at least 40 minutes.
I blend the sauce until super smooth (working in batches if needed), then return it to the pan to keep warm while I cook my pasta or prep spaghetti squash.
For the vegan parmesan, I pulse the ingredients to a fine crumb (not a paste) and sprinkle over bowls at the table.

Servings and timing

I plan for about 8 servings (roughly 1 cup per serving), yielding about 8 cups of sauce. I set aside 20 minutes for prep, 40 minutes to simmer, and about 1 hour total.

Variations

I skip the wine and add 2 tablespoons balsamic vinegar for depth.
I amp up the heat with extra red pepper flakes or a pinch of Calabrian chili.
I make it extra-creamy by blending in 1/4–1/2 cup soaked cashews with the sauce.
I roast the carrots and peppers first for a sweeter, smokier base.
I change up the tomatoes by swapping in one can of fire-roasted tomatoes for a charry note.
I stir in torn basil or a spoonful of pesto off the heat for a fresh finish.
I add protein at serving: white beans, lentils, sautéed mushrooms, or plant-based sausage.

storage/reheating

I refrigerate the sauce in airtight containers for 4–5 days. To reheat, I warm gently over medium-low heat, loosening with a splash of water if it’s thick. I freeze in 1–2 cup portions for up to 3 months; I thaw overnight in the fridge or rewarm straight from frozen over low heat with a little water until smooth.

FAQs

Can I use crushed or diced tomatoes instead of whole?

I can—whole tomatoes tend to blend silkier, but crushed or diced work fine; I simmer long enough to mellow the acidity and blend until smooth.

Do I need a high-powered blender?

I don’t, but it helps. If my blender isn’t rated for hot liquids, I cool the sauce briefly or use an immersion blender right in the pot.

How do I keep the sauce from tasting sharp or acidic?

I simmer the full 40 minutes, make sure the tomato paste cooks for a few minutes, and finish with a pinch more salt or a tiny splash of balsamic to balance.

What pasta shapes work best?

I reach for rigatoni, spaghetti, penne, or fusilli—the smooth, creamy texture clings to ridges and spirals especially well.

How can I make it kid-friendly?

I skip the red pepper flakes, blend very smooth, and add a touch more olive oil for roundness; I also serve with the vegan parmesan for a cheesy vibe.

Conclusion

I love how this blender-smooth tomato sauce packs serious veggie goodness into every bite while staying weeknight simple. I simmer, blend, and serve it a dozen different ways—over pasta, tucked into lasagna, spooned onto spaghetti squash—and I always stash a few cups in the freezer so future me has a delicious head start.