Crockpot Tomato-Vegetable Sauce

Our pediatrician suggested “hiding” vegetables in tomato sauce to increase the kids’ vegetable intake. We try cooking a tomato sauce filled with vegetables in the crockpot. It did not work for us—our children could detect the different taste—but we enjoyed it. Chris especially enjoyed the sauce as a leftover mixed with a bechamel sauce including sausage and broccoli rabe!

Servings and Times

Serves: 3
Preparation Time: 10 minutes
Cooking Time: 4 hours

Tools and Appliances

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We prep the vegetables, chopping them and adding them to our 2.5 quart crockpot. We have about ½ cup of onions, ½ cup of red pepper, 3 tablespoons of parsnips, ¼ cup of celery, and ¾ cup of carrots. We stir in the tomatoes, herbs, and garlic, turn to high, cover, and cook for 4 hours.

We taste the sauce for seasoning, adding salt and pepper and pour into a large bowl. We remove the bay leaf and the stems of the herbs, and then purée using our immersion blender. We serve the sauce over cooked pasta.

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