This homemade tomato sauce is not only simple and tasty, but also deceptively healthy. While you could never tell from its taste, this tomato sauce represents a full serving of vegetables including tomatoes, carrots, celery, and onions. Paired with gluten-free fusilli pasta, this meal is a winner with both the kids and adults.

When preparing this dish for the kids, I skip the vegetables because my kids prefer it plain; however, my husband and I prefer some color and texture. By simply adding bright green asparagus and woody mushrooms, the dish takes on a more complex flavor profile. I like to finish off the dish by garnishing with parsley, crushed red pepper, and a drizzle of olive oil.


Prep time:

Servings: 3-4


  • 2 tbsp grape seed oil
  • 2 cloves garlic Chopped
  • 1/3 cup onion chopped
  • 1/2 cup celery chopped
  • 1 carrot finely chopped
  • 2 tomatoes chopped
  • 1/2 tsp oregano
  • 1 tbsp parsley finely chopped
  • salt to taste
  • crushed black pepper to taste
  • 1 cup veggie stock
  • 10 asparagus cut diagonally
  • 1/2 cup oyster and shiitake mushrooms
  • 3 cups Brown Rice pasta


  1. Place 2 tbsp grape seed oil in a pan.
  2. Add the garlic first and then onion. Let it cook for a minute.
  3. Immediately, add the celery and carrot and cook for another minute.
  4. Finally, add the chopped tomatoes and let it cook for 3-4 minutes on medium heat.
  5. Sprinkle salt, crushed black pepper and Crushed oregano.
  6. Add 1 cup of veggie stock and the sauce come on a boil.
  7. Making sure at this time all the veggies are tender.
  8. Transfer the cooked ingredients to the vita mix and blend until smooth.
  9. Put the blended sauce in a pan and mix the cooked brown rice pasta in it.
  10. Check for salt and pepper at this point of time.
  11. Incase, the tomato sauce is thick one can add little vegetable stock to thin it, until the pasta is coated well.
  12. Garnish with chopped parsley and a drizzle of olive oil.