Zucchini and Carrot Tomato Sauce in the Thermomix: Light, Versatile, and Full of Flavor

A Sauce That Does It All (With Hidden Veggies!)

Every fridge needs a good jar of homemade tomato sauce, but this version with zucchini and carrots is my secret for a fresher, lighter, and more nutritious twist. Thanks to the Thermomix, prep is lightning-fast, and the result is flawless.

Perfect for pasta, this sauce also works as a base for rice dishes, empanadas, savory pancakes, or even to jazz up tuna and cheese. The best part? The veggies sneak in extra nutrients without anyone noticing. Let’s get cooking!

Ingredients (Makes 4-6 medium jars)

• 200g onion or spring onion (for sweetness)

• 75g peeled carrots (for color and flavor)

• 30g extra virgin olive oil (don’t skimp!)

• 500-600g zucchini, diced (skin on or off)

• 1 tsp salt (adjust to taste)

• 800g crushed tomatoes (fresh if possible)

• 1 tsp sugar (balances acidity)

• Freshly ground black pepper (essential)

• 1 tsp dried oregano or basil (your choice!)

Step-by-Step Instructions

1. Quick Sofrito: The Flavor Base

Chop onion and carrots in the Thermomix (3 sec, speed 5). Scrape down the sides, add olive oil, and cook 8 min, Varoma, reverse spoon speed. This sofrito builds depth.

2. Zucchini: Fresh & Creamy

Add diced zucchini and salt. Cook 10 min, Varoma, reverse spoon speed. The zucchini adds creaminess without overpowering the tomato.

3. Tomato Time

Add crushed tomatoes, sugar, pepper, and oregano/basil. Cook 20 min, Varoma, reverse spoon speed. To avoid splatters, remove the measuring cup and place the steaming basket on the lid.

Choose Your Texture

Prefer it smooth? Blend a few seconds at speed 4. Like it chunky? Leave it as is.

Storage: Sauce for Days

Pour into jars and vacuum-seal or sterilize in a water bath for 25 min for long-term storage. I keep a couple of jars in the fridge (for emergencies) and stash the rest in the pantry.

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