This is a sauce that can be used for spaghetti, lasagna, pizza, and pretty much anything you think tomato sauce goes on/with! I have actually posted this recipe on another blog I have (inthemouthsofbabes.blogspot.com), but that site I have admittedly been slacking on, and it's geared more towards baby friendly food. I have tested this sauce on several friends and family, and it is a winner!
Ingredients:
2 tbsp extra virgin olive oil
1 large onion, diced
2 large carrots, diced
1 stalk of celery, diced
1 stalk of celery, diced
4 garlic cloves, chopped
1 medium zucchini, diced
1 bell pepper (whatever happens to be cheaper or on sale (red, green, or those little sweet peppers that come in all colors)), just make sure you have around 3/4 to 1 cup, seeds removed, diced
2 28oz cans diced tomatoes
1/4 cup basil, roughly chopped
salt and pepper to taste
Directions:
Heat olive oil over med high heat in large saucepan or dutch oven. Add onions, carrots, and celery, and cook for about 5 minutes. Then add garlic, zucchini, and bell pepper, and continue to cook until all veggies are softened, about another 5 to 10 minutes. Add tomatoes (including juices), basil, salt, and pepper, and let it come up to a boil. Once at a boil, place lid on, and turn down to medium low, and let simmer for at least 2 hours (the longer the better, I let mine go for 2 - 3 hours depending on how much time I have), stirring occasionally. Then with an immersion blender (or you can do this in batches in a regular blender), puree the sauce until desired smoothness (I like mine just a bit chunky). Use half for whatever you are making that night, and freeze the other half for another time!
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