Loaded Veggie Tomato Sauce
Ingredients
-
2
Tbsp
olive oil
-
2
medium
onions, finely chopped
-
2
medium
carrots, peeled and finely chopped
-
6
cloves
garlic, minced
-
3
stalks
celery, finely chopped
-
2
medium
red bell peppers, finely chopped
-
1
medium
zucchini, finely chopped
-
2
Tbsp
Italian seasoning
-
¼
tsp
crushed red chili flakes (optional)
-
1
tsp
salt
-
½
tsp
ground black pepper
-
¼
cup
tomato paste
-
2
cans (28 oz)
whole peeled San Marzano tomatoes
-
2
cups
vegetable broth (or water)
-
optional
fresh chopped basil
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Sauté onions and carrots for about 2 minutes until softened, then add garlic and sauté for another 30 seconds.
- Add celery, bell peppers, zucchini, Italian seasoning, crushed red chili flakes, salt, and pepper; cook until vegetables are soft, about 10 to 12 minutes.
- Mix in tomato paste and cook for 2 minutes, then add tomatoes and vegetable broth.
- Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes to an hour.
- Blend the sauce until smooth using an immersion blender or a regular blender.
- Serve immediately or store for later.
Nutrition Facts (estimated)
Servings
16
Calories
61
Total fat
1.9g
Total carbohydrates
7.7g
Total protein
1.7g
Sodium
103.3mg
Cholesterol
0mg
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