Vegetable-Packed Tomato Sauce
Time: 30 minutes
Servings: 4-6 servings
Vegetables to saute:
1 small yellow onion, diced (1/2 large onion)
1 lb fresh tomatoes, diced
1 carrot, peeled and diced
1 celery stalk, diced
1/4 cup mushrooms, sliced
1/4 cup zucchini, diced
2 to 4 cloves garlic, pressed
Sauce base and spices:
1-15 oz. can tomato sauce
1-15 oz. can diced tomatoes
1 cup vegetable stock
1 tsp parsley
1 tsp oregano
1 tsp basil
1 tsp smoked paprika (optional)
1.) Prepare all of the vegetables to saute. In a large saucepan over medium-high heat, saute all of the veggies until the onions are translucent and the tomatoes start to breakup, about 10 minutes.
2.) Add to the saucepan all of the sauce base and spice ingredients. Bring to a boil and reduce heat.
3.) Simmer uncovered for 15 minutes, until fragrant and well incorporated.
4.) With an immersion blender, or in batches with a blender, blend the sauce to the desired consistency.
5.) Serve hot over your favorite type of noodle (or not noodle). Store leftovers in a closed container in the fridge for up to a week. Or freeze in freezer-safe containers for next spaghetti night!
When blending the sauce, you might want to keep it a little chunky, depending on your preferences and how well you cut up your veggies. Since my husband is a bit anti-veggie, I like to blend it to a nice smooth consistency.
Along with the zucchini noodles, I wanted a bit of substance with some cooked red lentils. Once cooked, they became a bit like meatballs, which was perfect.
Health and Happiness,