Go Back
Garden fresh pasta sauce from scratch atop homemade einkorn pasta with a side of green beans and homemade garlic bread
Melissa Kalbfleisch - Hymns & Home

Garden Fresh Pasta Sauce From Scratch

What could be better than a delicious pasta sauce packed full of nutritious vegetables? Perfect for your favorite noodles, lasagna, garlic bread, and more!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4 people
Course: Main Course
Ingredients Equipment Method Notes

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)
  • ½-1 Cup Chicken or Vegetable Stock (I prefer chicken stock)
  • Salt, to taste
  • 1 TBSP Granulated Sugar (optional)

Equipment

  • Baking Sheet + Parchment Paper
  • Blender (Preferably Immersion Blender)
  • Large Saucepan or Dutch Oven

Method
 

  1. Preheat oven to 400℉
  2. Prepare the vegetables and herbs as indicated in the recipe list.
  3. 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).
  4. 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.
  5. 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.)
  6. To the blended mixture, stir in the chicken stock until desired consistency is reached. Season with salt and optional sugar to taste.
  7. 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!
  8. 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.

Notes

The vegetables and herbs mentioned in this recipe are my favorites to use, but you can certainly experiment with your own blend of veggies! Omit any that you don't like, bulk up on the ones you do, or throw in some different ones! I've never tried it, but I am anxious to try zucchini in this recipe!
If you would like to add meat to your sauce, I recommend cooking up ground Italian sausage or ground beef on the side and mixing it into your sauce as a last step (after the sauce is already complete). Sometimes we do this and sometimes we enjoy it meatless.