When I first started paying attention to labels, I was surprised to see what was in many of the store bought pasta sauces. There are so many ingredients that seem unnecessary. Fortunately, it is not difficult to make your own pasta sauce. This vegetable marinara sauce is easy to make and can be used for so many different recipes.
It is also a great way to use those left over veggies that you hanging around. 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. Instead of wasting any leftover vegetables, you can be creative with sauces and add those pesky leftovers. I am always hiding vegetables in my sauces and soups.
This marinara is really versatile; let your imagination run wild. It can be used as a sauce to cover pasta, for vegetarian lasagna, use with sub sandwiches, or as a marinade for roasts and chicken and even over roasted vegetables.
Consider making a double batch. One to use and one to freeze so that you always have some on hand.