I was surprised to discover early on in my gluten free journey that not all store bought pasta sauces are gluten free. Scanning the shelves for a delicious, gluten free pasta sauce can be slightly overwhelming. Fortunately, it is not difficult to make your own pasta sauce.
This recipe is also great for those left over veggies that you just do not know what to do with. I often find my veggie drawer filled with half of a red pepper, partial packages of portabella mushrooms and an errant hot pepper or two. You can be creative with sauces and add those pesky leftovers to the sauce. As many of you know, I hate throwing away food so I hide many vegetables in my sauces and soups.
This is really versatile, let your imagination run wild. Here are some ideas: use as a sauce for pasta, vegetarian lasagna, create sub sandwiches, marinade for roasts and chicken, and even over roasted vegetables.
Vegetable Marinara Sauce
The great thing about this recipe is you can be creative. This is great for second chance items in your vegetable drawer that you just are not sure what to do with.
In a a large dutch oven, heat the olive oil
Add onion, leeks, carrots and celery. Cook for 10 minutes
Add the zucchini, red pepper, mushroom, hot peppers, and any other vegetables you want to toss in.
Cook the vegetables on medium to low heat until they reduce in size by about half. Usually about 20 minutes. Stir occasionally
Add the tomato sauce and diced tomatoes. Stir well
Add the spices, stir well and lower the heat to a simmer.
Cook covered for at least one hour, stir occasionally
Serve over cooked pasta with freshly grated parmesan cheese.
Refrigerate for up to one week, or store in airtight containers and freeze.
This Vegetable Marinara Sauce recipe is gluten free, dairy free, vegetarian and vegan.