Sugar-Free Vegetable Tomato Sauce

Elevate your mealtime with this wholesome and flavorful Sugar-Free Vegetable Tomato Sauce, a healthy twist on a classic staple. Packed with a medley of fresh, nutrient-rich vegetables like zucchini, carrots, celery, and red bell peppers, this vibrant sauce is simmered to perfection with aromatic herbs like basil, oregano, and parsley. By skipping added sugars, this recipe highlights the natural sweetness of the ingredients while remaining low-sodium and diet-friendly. Ready in just 50 minutes, it’s versatile enough to complement pasta, zucchini noodles, or even serve as a pizza base. Perfect for families, meal prep, or those seeking a cleaner alternative, this homemade tomato sauce is sure to become your go-to for bold, hearty flavor without any guilt.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 4 minced garlic cloves
• 1 large, finely grated carrot
• 1 large, finely diced celery stalk
• 1 medium, finely diced red bell pepper
• 1 medium, finely diced zucchini
• 28 ounces canned crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 0.5 teaspoons red pepper flakes
• 1 whole bay leaf
• 1 cup low-sodium vegetable broth
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons, chopped fresh parsley
• 2 tablespoons, chopped fresh basil

Directions

Step 1

Heat the olive oil in a large saucepan or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes, until it begins to soften and turn translucent.

Step 3

Stir in the minced garlic and cook for another minute, until fragrant.

Step 4

Add the grated carrot, diced celery, red bell pepper, and zucchini to the pan. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 5

Pour in the canned crushed tomatoes, tomato paste, and vegetable broth. Stir well to combine.

Step 6

Add the dried basil, dried oregano, red pepper flakes, bay leaf, salt, and black pepper. Stir to combine the seasonings into the sauce.

Step 7

Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan with a lid, leaving it slightly ajar, and let the sauce cook for 25-30 minutes, stirring occasionally.

Step 8

Taste the sauce and adjust seasoning if needed. Remove and discard the bay leaf.

Step 9

Stir in the chopped fresh parsley and basil just before serving for a boost of freshness.

Step 10

Serve immediately over your favorite pasta, spiralized zucchini noodles, or use it as a base for other recipes. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(1678.3g)

Amount per serving	% Daily Value*
Calories	713.6

Total Fat 31.7g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 5473.9mg	0%
Total Carbohydrate 103.0g	0%
Dietary Fiber 26.0g	0%
Total Sugars 63.9g
Protein 18.5g	0%

Vitamin D 0IU	0%
Calcium 409.3mg	0%
Iron 11.8mg	0%
Potassium 4519.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.0%

Protein: 9.6%

Carbs: 53.4%