Blended Veggie Ragu
This veggie packed sauce is a phenomenal way to hide veggies of all colors from picky eaters who turn their noses up at all things veggies. This recipe makes a lot of sauce, which can be frozen or canned for future use in many applications.
Jump to PDF
6 cans diced tomatoes
3 cans tomato paste
2 c. packed spinach*
2 c. hard squash, chopped
2 c. carrots, chopped
2 c. eggplant**
2 c. mushrooms, chopped
2 T. minced garlic
½ T. ground rosemary
2 T. oregano
¼ c. granulated onion
1 T. ground sage
2 T. thyme
2 T. sugar
1 T. sea salt
2 bay leaves
Add all ingredients to a large, heavy bottom stock pot. Bring to a boil, then turn heat down to low. Cook on low for 4-6 hours, stirring frequently. Veggies and tomatoes should be broken down and thick.
Process sauce in batches in a food processor or blender, until sauce is smooth and homogenous. Add any additional sugar or salt to taste.
Sauce can be frozen for up to six months.
Recipe makes about 3.5 quarts, but quantity depends on the types of vegetables you add and how much you cook down the sauce.
*Nearly any veggies can be used in this recipe. Zucchini, summer squash, red beets, and kale are particularly good.
**If using eggplant, make sure to slice it, place it in a colander, salt it, let is rest for 10 minutes, and then rinse it before using.