Garden Fresh Pasta Sauce From Scratch
It’s the time of year when the garden is bursting with fresh veggies and herbs just asking to be part of tonight’s dinner! This pasta sauce from scratch is a wonderful and versatile way to incorporate the veggies and herbs you have available to you whether they are from your own garden, the grocery store, or your local farmers’ market!
I suppose tomatoes are technically a fruit, but it just seemed weird to say we’re putting fruit in this pasta sauce, ya know?
What Vegetables to Use In Garden Fresh Pasta Sauce From Scratch?
This recipe was born out of the vegetables we happened to have in our garden at the time. It’s very flexible – you can omit ones you don’t like and try adding different ones that you do. I’ve never tried zucchini in this recipe, but I’m anxious to give it a go! My favorite vegetables to use in this pasta sauce recipe are tomatoes (fruit, technically…), onions, bell pepper, and carrots. Careful not to go overboard on the bell pepper though as it can start to overwhelm the flavors in the sauce. I find one large bell pepper is plenty.
What Herbs to Use In Garden Fresh Pasta Sauce From Scratch?
When it comes to herbs in pasta sauce I’ll bet there are a lot of variations. I like to stick to my basic favorites – basil, parsley, oregano, and garlic. I’ve seen a number of pasta sauce recipes that call for fennel, but I am 100% not a fennel fan. I don’t like the taste or the smell of it. If you’d like to add other flavors, you could consider fennel, marjoram, or even sage (again, not a fan of sage here – it makes me feel unwell). I’d encourage you to try the basic herbs I suggest first, though, as I find them to be very satisfying by themselves!
Do I Need an Immersion Blender For This Pasta Sauce Recipe?
In short, no. A regular stationary blender will do just fine but it will increase the work and dishes a bit. Also be sure to take extra caution when transferring hot vegetables. Hot steam will build up inside the blender as you use it, so take extra care when opening it back up as well!
An immersion blender has really been a game changer for me. If you’re in the market for one, I highly recommend the one my mom and dad gave me as a Christmas gift. It also comes with a mini food processor attachment which has been AMAZING as well for small batches of things like pesto, breadcrumbs, etc!
What Should I Serve With Fresh Pasta Sauce From Scratch?
Well I’m glad you asked! Haha… You can use your favorite pasta noodles or you can make your own! Learn how to make fresh einkorn pasta in my YouTube video here.
If you’d like to add some meat to your sauce, I recommend cooking up some ground Italian sausage or ground beef on the side and mixing it into your sauce after it’s complete. Sometimes we do this and sometimes we enjoy it meatless.
For sides it’s just kind of become our thing to have green beans with spaghetti! Just drizzle the green beans with some olive oil, season with salt, and roast them on a parchment lined baking sheet at 425F for about 20 minutes or until tender. Super simple but super yummy and healthy!
A side of garlic bread is always a treat too. I slice up some homemade bread made with our bread machine, spread on some butter (or dairy free alternative), sprinkle on a little garlic powder and salt, and top with shredded mozzarella or parmesan cheese. Bake on a parchment lined baking sheet at 425F for about 5 minutes just until the cheese gets a little toasty and browned. Yum!
I hope you enjoy this recipe as much as my family and I do! I’d love to hear if you try it – drop me a comment below!
Blessings,
Melissa
Get the recipe here!
Garden Fresh Pasta Sauce From Scratch
Equipment
- Baking Sheet + Parchment Paper
- Blender (Preferably Immersion Blender)
- Large Saucepan or Dutch Oven
Ingredients
- 4-5 Large Ripe Tomatoes, cored and chopped (In the event you don't have enough tomatoes, you may supplement with plain tomato sauce – add it during the saucepan step.)
- 5 Garlic Cloves, peeled (increase or decrease amount as desired)
- 3 Large Carrots, peeled and chopped into 1-inch pieces
- 1 Bell Pepper, seeds and stem removed, chopped
- 2-3 Small White or Yellow Onions, peeled and chopped
- 1 Bunch Fresh Basil Leaves, large stems removed (may use dried if needed; adjust amount as desired)
- 1 Bunch Fresh Parsley, large stems removed (may use dried if needed; adjust amount as desired)
- 1 Small bunch Fresh Oregano, stems removed (may use dried if needed; adjust amount as desired)
- Oil, preferably olive oil or avocado oil (for roasting)
- Ā½-1 Cup Chicken or Vegetable Stock (I prefer chicken stock)
- Salt, to taste
- 1 TBSP Granulated Sugar (optional)
Instructions
- Preheat oven to 400ā
- Prepare the vegetables and herbs as indicated in the recipe list.
- Place the prepared tomatoes, garlic, carrots, bell pepper, onions, basil, parsley, and oregano on a parchment lined baking sheet. Drizzle with oil and toss to coat. Spread out in a single layer (use a second baking sheet if first is too full).
- Roast in oven until all vegetables are fork tender, about 40 minutes (begin checking at the 30 minute mark). Roasting may take longer if veggies are cut in larger pieces, the baking sheet is packed full, or vegetables are especially firm.
- Once vegetables are tender, transfer the herbs and vegetables to a large saucepan or dutch oven. Using an immersion blender, carefully blend the hot veggies until the desired smoothness or chunkiness is reached. (If you don't have an immersion blender, let veggies cool slightly and carefully transfer them to a standing blender. Use caution as the contents will be hot! After blending, transfer to the large saucepan.)
- To the blended mixture, stir in the chicken stock until desired consistency is reached. Season with salt and optional sugar to taste.
- Simmer on low, stirring occasionally until heated through. You can let this simmer on low, covered, for up to an hour to let the flavors meld while you prefer your pasta and side dishes. Serve over your favorite noodles, as a lasagna sauce, or for dipping garlic bread or breadsticks. Enjoy!
- Store unused sauce in an airtight container in the refrigerator for several days. May be frozen in a freezer-proof, airtight container for several months. Thaw in the refrigerator and reheat in a saucepan.
