When we say “sneak in the vegetables,” we mean that you won’t taste all the nutritious vegetables in this sauce. After you puree the sauce in your blender, it looks like a beautiful marinara, which you can use on zucchini noodles, pizza, or sandwiches.
- Prep Time:10m
- Cook Time:40m
- Total Time:50m
- Yield: 10 cups
- Category: Dips & Spreads, Vegan, Vegetarian, Gluten-Free
Ingredients
- 8 medium ripe tomatoes, cut into quarters
- 1 large red bell pepper, seeded and cut into large chunks
- 1/4 c extra virgin olive oil
- 1/2 tsp. sea salt
- 2 tbsp. organic tomato paste
- 2 c brown onion , diced
- 1/2 tsp. sea salt
- 2 garlic cloves, minced
- 2 c low-sodium vegetable stock
- 1 c shredded carrot
- 1 c shredded broccoli stalks
- 1 c shredded zucchini
- 1 c firmly packed fresh basil leaves
- 1/2 c sun-dried tomatoes, sliced
Instructions
- Preheat your oven to 400 degrees.
- Scatter the tomatoes and bell peppers across a baking sheet and toss them in olive oil and sea salt. Place the sheet in the oven and roast for 45 minutes to an hour.
- About halfway through roasting, mix up the tomatoes and peppers to achieve an even roast. Remove when finished roasting.
- Warm a tablespoon of olive oil in a large pot over medium-high heat. Add the onions, garlic, and sea salt to the pot and sauté for about 4 minutes, or until translucent.
- Add the carrots, broccoli and zucchini to the pot and sauté for another 5-10 minutes.
- Add in the tomato paste, roasted tomatoes and peppers, the vegetable broth, fresh basil, and sun-dried tomatoes. Give this a mix and bring to a boil. Once it is boiling, reduce the heat to low and simmer for about 20-30 minutes. Remove from the heat and allow it to cool.
- Add the sauce to a blender in small batches and puree until smooth. Divide the sauce in separate jars or containers and freeze or refrigerate to keep fresh.
- Makes 10 cups of tomato sauce
