This is a very simple, healthy and hearty tomato sauce recipe. It works well with most pasta dishes or the way I like to eat it – sauce bread (dunking a chunk of fresh Italian bread in a big bowl of sauce) Yum! I grew up eating a lot of sauce bread in our home. My husband is not a fan of sauce bread (for the record, he is also not Italian). He gets overwhelmed with large quantities of sauce – something most Italians simple cannot comprehend. Ah – sauce bread!
Veggie Primavera Sauce
Ingredients:
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 yellow pepper, rinsed, seeded and diced
- 1 red peppers, rinsed, seeded and diced
- 1 orange pepper, rinsed, seeded and diced
- 1/2 cup shredded carrots
- 1 cup broccoli florets
- 1 zucchini, rinsed and diced
- 1 yellow squash, rinsed and diced
- 1 cup button mushrooms, rinsed
- 48 oz crushed tomatoes (San Marzano is my favorite brand)
- 1/2 cup water
- Sea salt, black pepper (to taste)
- Fresh basil – 1/4 cup rinsed and chopped
- Fresh parsley – 1/4 cup rinsed and chopped
- Freshly grated Parmesan cheese – 1/2 cup
Directions:
Step 1:
In a large sauce pan, heat onions, garlic and olive oil on medium heat until golden brown.
Step 2:
As the onions are cooking, prepare the veggies. Wash, rinse, and chop.
Step 3:
Once the onions have caramelized, add peppers, carrots, zucchini, yellow squash, broccoli florets, mushrooms and 1/2 cup of water. Put cover back on pot and allow veggies to “steam” cook until bright in color and tender.
Step 4:
Add crushed tomatoes, salt, and pepper. Stir. Continue to cook on low/medium heat for 30-45 minutes stirring every 5-10 minutes.
Step 5:
Now add the basil, parsley, and Parmesan cheese. Stir, reduce heat to simmer and allow sauce to sit for a few minutes before serving. Turn heat off and enjoy with pasta or zucchini parmesan (coming up next!)
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