When I made tomato sauce I like adding lots of veggies to it to make it more filling and to add more nutrition. What vegetables I add all depends on what I have ready to eat in the garden, but the base is always the same: tomato, garlic, onion and zucchini. Normally I will add cooked beans or lentils when serving it to add more fibers and protein.
Ingredients:
- 1 yellow onion minced
- 4 garlic gloves minced
- 6 cremini mushrooms sliced
- 1 medium zucchini diced
- 1 tbsp. olive oil
- ½ cup peas (fresh or frozen)
- 1 cup kale chopped
- 1 cup cauliflower florets cut into bite size pieces
- 1 28-ounce can crushed tomatoes
- 2 tsp brown sugar
- 2 tbsp tomato puree
- 2 tsp dried oregano
- 2 tbsp fresh basil leaves minced
- Salt and pepper to taste
- ½ cup water
Heat oil in a stockpot on medium heat and sauté garlic, onions and mushrooms for 5 minutes. Add zucchini, cauliflower, kale and peas and sauté for another 5 minutes. Add tomatoes, sugar, tomato puree, oregano, water, basil and salt and pepper. Reduce to a low simmer for 20-30 minutes.
