This Brussell Sprouth Tomato Sauce is a flavorful and nutritious twist on classic tomato sauce. Brussels sprouts, sautéed with garlic and onion, provide a unique earthy base that pairs perfectly with the tangy richness of diced tomatoes and passata.
Seasoned with oregano, basil, and optional red pepper flakes for a hint of heat, this Brussell Sprouth Tomato Sauce is both aromatic and satisfying.
Whether served over pasta, grains, or roasted vegetables, it’s a versatile dish that can be easily customized with fresh basil and grated Parmesan for added flavor.
A delicious way to enjoy your vegetables in a comforting, hearty sauce!
In this post, I’ll take you through the recipe step-by-step, and I’ll share my Brussell Sprouth Tomato Sauce to make sure your dish turns out perfectly every time.
This Brussell Sprouth Tomato Sauce is incredibly versatile, so you can enjoy it with pasta, rice, or even as a topping for grilled meats or tofu. Let’s dive in!
How To Prepare Brussell Sprouth Tomato Sauce?
Recipe Information
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Course: Main dish or Side dish
Calories: 120
Cuisine: Mediterranean, Italian-inspired
Yield: 6 people
Kitchen Utensils
- Large pan or skillet
- Knife and cutting board
- Wooden spoon or spatula
- Measuring spoons and cups
- Can opener (for diced tomatoes)
- Grater (for Parmesan, optional)
Ingredients
- 1 lb (450g) Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 cup tomato passata (or crushed tomatoes)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for some heat)
- Salt and pepper, to taste
- Fresh basil leaves (optional, for garnish)
- Grated Parmesan cheese (optional, for serving)
How to Make Brussell Sprouth Tomato Sauce
1. Prepare Brussels sprouts: Trim the ends of the Brussels sprouts and slice them in half.
2. Sauté onions and garlic: Heat olive oil in a large pan or skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until softened. Add minced garlic and cook for another minute, stirring frequently to avoid burning.
3. Cook Brussels sprouts: Add the halved Brussels sprouts to the pan and stir. Cook for about 5-7 minutes, allowing them to brown slightly, stirring occasionally.
4. Add tomatoes and spices: Pour in the diced tomatoes, tomato passata (or crushed tomatoes), oregano, basil, and red pepper flakes (if using). Stir everything together and bring to a simmer. Season with salt and pepper to taste.
5. Simmer the sauce: Reduce the heat and let the sauce simmer for 15-20 minutes, or until the Brussels sprouts are tender and the sauce has thickened.
6. Finish and serve: Taste and adjust the seasoning if necessary. Garnish with fresh basil leaves and grated Parmesan cheese, if desired.
7. Serve: Serve the Brussels sprouts tomato sauce over pasta, rice, or as a side dish to your main course.
Special Notes
❖ Choosing Fresh Brussels Sprouts: When selecting Brussels sprouts for this Brussell Sprouth Tomato Sauce, make sure to choose ones that are firm, compact, and deep green in color. Avoid sprouts with yellowing or wilting leaves, as they can affect the flavor and texture of the sauce.
❖ Make Ahead Option: This Brussels sprouts tomato sauce can be prepared in advance and stored in an airtight container in the fridge for up to 3 days. It’s also freezer-friendly, so you can freeze leftovers for up to a month. Just reheat gently before serving.
❖ Adjusting Consistency: If you prefer a thicker sauce, let it simmer for a longer period to reduce. For a lighter, more broth-like consistency, add more vegetable broth or water. Adjust the cooking time to suit your desired texture!
Serving Suggestions
1. This Brussell Sprouth Tomato Sauce works wonderfully with pasta, whether you choose spaghetti, penne, or gluten-free noodles. The hearty sauce pairs beautifully with any pasta shape, creating a fulfilling meal.
2. Pour the sauce over cooked rice or quinoa for a light yet satisfying meal. The sauce can act as both a flavor-packed topping and a filling accompaniment.
3. For a veggie-heavy option, drizzle this sauce over roasted vegetables like zucchini, eggplant, or bell peppers. It adds a rich, tangy flavor and an extra dose of nutrients.
Kitchen Tips
➤ Use a Sharp Knife: A sharp knife makes chopping and slicing faster and safer, reducing the risk of accidents.
➤ Season Gradually: Add salt and spices in small amounts during cooking, tasting as you go to avoid over-seasoning.
➤ Keep Herbs Fresh: Store fresh herbs in a glass of water in the fridge or wrap them in damp paper towels to extend their shelf life.
➤ Use Room Temperature Ingredients: Allow butter, eggs, and dairy to reach room temperature before baking for better texture and even mixing.
➤ Clean as You Go: Tidy up during cooking to make cleanup easier and keep your workspace organized.
Health Benefits
1. Rich in Fiber:
Brussell Sprouth Tomato Sauce are a great source of fiber, which is essential for digestion. The fiber in this sauce helps promote a healthy gut and keeps you feeling full longer.
2. Packed with Vitamins:
This sauce is full of vitamins C and K, both of which are important for immune function, skin health, and bone strength. The tomatoes also provide a good dose of antioxidants like lycopene.
3. Heart-Healthy:
Olive oil, the main fat in this recipe, is known for its heart-healthy monounsaturated fats, which can help lower bad cholesterol and support cardiovascular health.
4. Low in Calories:
This Brussels sprouts tomato sauce is a light yet filling option, ideal for those watching their calorie intake while still enjoying a flavorful meal.
How To Store
To store leftovers of Brussels Sprouts Tomato Sauce, allow it to cool to room temperature before transferring it to an airtight container.
Store the sauce in the refrigerator for up to 3-4 days. For longer storage, you can freeze the sauce in a freezer-safe container for up to 3 months.
When reheating, simply warm it on the stove over low heat, adding a splash of water if needed to adjust the consistency. This sauce retains its flavor and texture well, making it perfect for future meals!
Final Thoughts
The Brussell Sprouth Tomato Sauce offers a unique and flavorful twist on traditional tomato-based sauces.
By combining the earthiness of Brussels sprouts with the richness of tomatoes and aromatic herbs, it creates a satisfying dish that can be enjoyed in various ways.
With proper storage, leftovers can be easily enjoyed for days to come. Simple kitchen tips, like using sharp knives and cleaning as you go, make the cooking process smoother and more enjoyable.
This recipe proves that healthy and delicious meals can be both easy to make and full of flavor.
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Brussell Sprouth Tomato Sauce
Equipment
- Large pan or skillet
- Knife and cutting board
- Wooden spoon or spatula
- Measuring spoons and cups
- Can opener (for diced tomatoes)
- Grater (for Parmesan, optional)
Ingredients
- 1 lb 450g Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 can 14 oz diced tomatoes
- 1 cup tomato passata or crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon red pepper flakes optional, for some heat
- Salt and pepper to taste
- Fresh basil leaves optional, for garnish
- Grated Parmesan cheese optional, for serving
Instructions
- Prepare Brussels sprouts: Trim the ends of the Brussels sprouts and slice them in half.
- Sauté onions and garlic: Heat olive oil in a large pan or skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until softened. Add minced garlic and cook for another minute, stirring frequently to avoid burning.
- Cook Brussels sprouts: Add the halved Brussels sprouts to the pan and stir. Cook for about 5-7 minutes, allowing them to brown slightly, stirring occasionally.
- Add tomatoes and spices: Pour in the diced tomatoes, tomato passata (or crushed tomatoes), oregano, basil, and red pepper flakes (if using). Stir everything together and bring to a simmer. Season with salt and pepper to taste.
- Simmer the sauce: Reduce the heat and let the sauce simmer for 15-20 minutes, or until the Brussels sprouts are tender and the sauce has thickened.
- Finish and serve: Taste and adjust the seasoning if necessary. Garnish with fresh basil leaves and grated Parmesan cheese, if desired.
- Serve: Serve the Brussels sprouts tomato sauce over pasta, rice, or as a side dish to your main course.