Wednesday, January 18, 2012

Chunky Vegetable Marinara

I love making my own sauce; it's more affordable, it tastes better, and it's healthier, too. It enables you to personalize the flavor (you can adjust it to your preferences) and allows you to explore adding what ingredients you have at the present time. You may have seen this recipe before (I've shared it in a few places) but I made it once again for dinner tonight and simply had to share it again. Enjoy!

5 cloves garlic, minced
1 cup sweet onion, diced
2 tablespoons olive oil
2 28 ounce cans plain tomato sauce
1 14 ounce can diced tomatoes, drained
1 tablespoon tomato paste
1/4 cup white wine
2 carrots, sliced thinly
1 green bell pepper, diced
1 zucchini squash, cut in half lengthwise and sliced
1 tablespoon Italian seasoning
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

In a large pot, warm olive oil on medium heat. Add the minced garlic and onions and saute until they begin to yellow, just a few minutes.

Add sauce, diced tomatoes, wine, and tomato paste. Stir well. Increase heat until sauce begins to boil, then decrease and allow the mix to simmer.

Add remaining ingredients and stir. Simmer for 45 minutes to 1 and 1/2 hours until thickened to your liking!

Makes 8-10 servings. Excess sauce can be frozen!

Instead of slicing and dicing the carrots, zucchini, and pepper, throw them in your food processor and make tiny bits out of them all! It will create a thicker texture (almost like a meat sauce) and will combine the flavors better than using sliced veggies.

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