Ultra smooth tomato sauce with veggies hidden so well even the pickiest eaters won’t find them! Coming from a family that does not do tomatoes at all but loves spaghetti and lasagna, I can tell you this is THE recipe!
Made in my Ninja Hot & Cold Blender this is the easiest, tastiest and most nutritious sauce we have had. No peeling, no long simmering, and no fuss. It is a wonderful way to utilize smaller batches of veggies that are harvested from a backyard garden or a handful that are passing their prime.
Ready to get started?
The basics: roast it on a pan then blend it. Simple, like I said…no fuss.
Start by roughly chopping all of the fresh veggies you’ll be adding. I like to slice the tomatoes, peppers, carrots and onions in quarters. Spread everything on a baking sheet (except spinach) and drizzle with olive oil. I love this extra large baking sheet. Roast this pan of veggies at 400F for 20-30 minutes.
Dump the contents of the pan into your blender, juices and all. Add the spinach, honey, herbs, and and spices. The individual herbs can be substituted for an Italian seasoning if you choose.
Use the sauce setting on the blender to cook and blend the mixture. There are usually a few chunkier pieces in the sauce when the cycle is complete. I blend it until smooth with the smoothie setting, but this step can be skipped if you prefer to leave the larger pieces.
The sauce is ready to use at the point, however I prefer to pressure can it for long term preservation.
To can it; load it into clean jars, leaving about 1″ of headspace. Use a paper towel with vinegar to clean the rims of the jars. Secure lids and rings (finger tight).
Add the jars to your pressure canner and follow the instructions for your canner. Process the pint jars for 15 minutes and quarts for 20 minutes.
Want to add even more? I often add many fresh or frozen veggies that are needing to be used up. Squash purée my baby didn’t love, frozen cauliflower hiding in the deep freeze, kale that’s getting a bit limp, all tossed in the mix.
If you like a little spice in your life, add a hot pepper or two to the baking sheet or some cayenne to the blender.
Pair this nutrient-packed sauce with our meatball recipe!
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Ingredients
Method
- Toss the chopped veggies in olive oil and spread evenly on a baking sheet. Roast at 400F for 20-30 minutes.
- Add the contents of the pan plus spices to the blender. Cook on the sauce setting (approximately 30 minutes). Blend until smooth.
- Pressure can pints for 15 minutes and quarts for 20 minutes.