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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.
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| Servings |
| 3quarts |
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Ingredients
- 2tbsp olive oil
- 1cup oniondiced, yellow
- 1cup leekswhite parts only, diced
- 1cup celerystalks, diced
- 1 zucchinidiced
- 2 carrotspeeled and chopped
- 1 red pepperseeded and chopped
- 1 portabella mushroomfinely diced
- hot peppersoptional
- 342 oz cans tomato saucegluten free
- 213.3 oz cans diced tomatoesgluten free
- 2tbsp salt
- 3tbsp basilfresh, chopped
- 1tbsp oregano
- 1tsp thyme
- 1tsp marjoram
Instructions
- 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.
Recipe Notes
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.
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