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. 


  • 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. 

Fredrika Syren

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