Vegetable Marinara Sauce

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.

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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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Course

Main Dish, Sauces

Cuisine

Italian

Servings

quarts MetricUS Imperial

Ingredients

• 2 tbsp Organic olive oil
• 1 cup Organic onion diced, yellow
• 1 cup Organic leeks white parts only, diced
• 1 cup Organic celery stalks, diced
• 1 Organic zucchini diced
• 2 Organic carrots peeled and chopped
• 1 Organic red pepper seeded and chopped
• 1 Organic portabella mushroom finely diced
• Organic hot peppers optional
• 3 42 oz can Organic tomato sauce gluten free
• 2 13.3 oz can Organic diced tomatoes gluten free
• 2 tbsp Organic salt
• 3 tbsp Organic basil fresh, chopped
• 1 tbsp Organic oregano
• 1 tsp Organic thyme
• 1 tsp Organic marjoram

Course Main Dish, Sauces Cuisine Italian Servings quarts MetricUS Imperial Ingredients 2 tbsp Organic olive oil 1 cup Organic onion diced, yellow 1 cup Organic leeks white parts only, diced 1 cup Organic celery stalks, diced 1 Organic zucchini diced 2 Organic carrots peeled and chopped 1 Organic red pepper seeded and chopped 1 Organic portabella mushroom finely diced Organic hot peppers optional 3 42 oz can Organic tomato sauce gluten free 2 13.3 oz can Organic diced tomatoes gluten free 2 tbsp Organic salt 3 tbsp Organic basil fresh, chopped 1 tbsp Organic oregano 1 tsp Organic thyme 1 tsp Organic marjoram

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Instructions

1. In a a large dutch oven, heat the olive oil.
2. Add onion, leeks, carrots and celery. Cook for 10 minutes.
3. Add the zucchini, red pepper, mushroom, hot peppers, and any other vegetables you want to toss in.
4. Cook the vegetables on medium to low heat until they reduce in size by about half. Usually about 20 minutes. Stir occasionally.
5. Add the tomato sauce and diced tomatoes. Stir well.
6. Add the spices, stir well and lower the heat to a simmer.
7. Cook covered for at least one hour, stir occasionally.
8. 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 organic, gluten free, dairy free, vegetarian and vegan.

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Jessica MacDonald