Saturday, October 17, 2009

very veggie tomato sauce

i admit it. i am obsessed with my local warehouse store. my shopping cart and i, flit around, perusing the aisles of way-too-much-for-my-household packages. but i just cannot resist two things: a good deal and great food.

which brings us to my recent purchase. i just couldn't pass up spending less than three dollars for a ginormous (gigantic + enormous = ginormous) can of already crushed tomatoes begging for transformation into yummy goodness.

warning: this is a "hmm, that might be good" kind of recipe. if you're looking for traditional marinara, this is not your gig. but if you're looking for a little different twist on an old classic, you may find this enjoyable. oh yeah, and i have a terrible time getting veggies in my diet, so tossing them in a pot kills two birds with one stone for this girl.

drizzle some olive oil in a pan and bring up the heat. chop, in fairly equal sizes, carrots, celery and onion. i used about 1 cup of each. saute until veggies are tender. add tomatoes and simmer:

oooh, simmery goodness. it will simmer and reduce 45 minutes to an hour. now, if i weren't such an amateur, i would have remembered to take a picture of this after it was done simmering and gently spread over my favorite thin spaghetti--Ronzoni Whole Wheat Pasta Blend--all the health of whole wheat pasta without ANY of that nasty wet-cardboard texture. I have even served it to those who "hate" all things whole wheat and they couldn't tell the difference. Get some. Try it. Tasty, tasty goodness. (Just make sure it is the "blend".)

Very Veggie Tomato Sauce
original recipe

2 Tbsp olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1 tsp minced garlic
6 cups crushed tomatoes
1 Tbsp dried basil
1 Tbsp dried oregano
2 Tbsp sugar (or more if you like a sweet tomato sauce)
salt and pepper to taste
1 Tbsp dried parsley

Drizzle olive oil in large pan. When heated, add onion, celery, and carrots. saute until veggies are tender and onions are translucent--depending on the diameter of the pot, this could take 10-15 minutes. Add garlic and saute a couple of minutes (babysit this closely as you do not want the garlic burn.) Add tomatoes, basil, oregano, sugar, salt and pepper. simmer 45-60 minutes, stirring occasionally. Add parsley and stir again.

Serve over your favorite pasta.

Makes approximately 8 cups of sauce.

1 comment:

  1. I am making lasagna tonight with home made sauce. Not so many veggies or probably nearly as healthy but luscious all the same.