Top-down view of a bowl of rustic vegetable tomato sauce on a dark wooden table.
Sauces

Rustic Vegetable Tomato Sauce

July 20, 2024 /

When you crave a hearty, veggie-packed marinara, this rustic vegetable tomato sauce is your answer. Imagine the rich, smoky flavors of eggplant, mushrooms, and carrots simmering together in a vibrant tomato base. It’s a sauce that brings the comfort of home-cooked meals with every bite.

Picture this: a pot of chunky, aromatic sauce bubbling gently on the stove. The eggplants and mushrooms, seared to perfection, release a depth of flavor that transforms simple tomatoes into something extraordinary. This isn’t just a sauce; it’s an invitation to savor the beauty of fresh, wholesome ingredients melded together.

I whipped up a batch for a veggie lasagna, and with the leftovers, I tossed it with some bowties and a quick zucchini fry-up. Each meal felt like a little celebration of flavor, perfect for any Meatless Monday or a cozy weeknight dinner. Simple, honest, and utterly delicious – this sauce is your new kitchen staple.

Ingredients:

  • 2 tablespoons olive oil
  • 1-2 small eggplants (I used Japanese eggplants), diced
  • 8 ounces mushrooms, diced or sliced
  • 1 onion, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes, or to taste
  • 1 teaspoon sugar
  • 2 sprigs fresh basil
  • salt to taste
Ingredients for rustic vegetable tomato sauce laid out on a dark wooden surface, including diced eggplants, mushrooms, onions, carrots, minced garlic, crushed tomatoes, dried oregano, crushed red pepper flakes, sugar, fresh basil, and salt.

How to make Rustic Vegetable Tomato Sauce

  1. Heat up the oil in a large skillet or pot over medium high heat. When hot, add all of the vegetables and cook, stirring only occasionally, until quite brown and seared, 8-10 minutes.
  2. Stir in the crushed tomatoes, oregano, crushed red pepper flakes, and sugar. Add the basil and simmer, on low, for 20 minutes. Taste and season with salt. Enjoy with pasta, on rice, or any other way you like marinara!
Close-up shot of vegetables searing in a skillet, with a dark wooden background.

Helpful Hints:

  • For an extra depth of flavor, try roasting the vegetables before adding them to the sauce.
  • This sauce can be made ahead of time and stored in the fridge for up to a week or frozen for up to three months.
  • If you prefer a smoother sauce, blend it with an immersion blender until you reach your desired consistency.

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