Sneaky Vegetable Tomato Sauce
Prep time
Cook time
Total time
Serves: 1 serving
  • ½ cup extra-virgin olive oil
  • 2 cups peeled and small diced eggplant
  • 1 cup small diced onion
  • 1 cup small diced carrot
  • 1 cup small diced celery
  • 2-3 garlic cloves, chopped
  • 3 quarts canned crushed tomatoes (or fresh tomatoes)
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons fresh basil cut in long, thin strips
  • 1-2 dry bay leaves
  • Fine sea salt, to taste
  • Black pepper, to taste
  1. In large (5-quart or bigger) thick-bottomed pot, heat the extra-virgin olive oil over medium heat. Add the eggplant, onion, carrot, celery and garlic, and saute gently (not browning the vegetables or garlic) until the vegetables start to become tender.
  2. Add the tomatoes, herbs and bay leaves. Simmer, uncovered, for about 1 hour.
  3. Puree until all vegetables are hidden in the tomato sauce. Season to taste with salt and pepper.
  4. Chill and use to make quick meals, such as dairy-free pizzas. Freeze unused sauce in smaller portions for future use.
Recipe by Go Dairy Free at