Wednesday, 11 July 2018

Veggie Packed Tomato Sauce Recipe


Decided to share with you the easy pasta sauce that I make, it's quick and simple. If you have time to make it the night before the flavors just come out more and are just as tasty if you make it on the fly. This sauce is very forgiving so you can add any veggies or spices you prefer even what pasta sauce you like too.  Bare with this recipe I had to break it all down for you guys, I don't measure anything so bare with that I go by eye and I taste along the way to see what it needs to start off small and if you need more it's simple to adjust   

What you will need: 

- Jar of tomato sauce of your liking I like depending what is on sale that day 
- Can of stewed or crushed  tomatoes with spices or without *
- Tomato Paste in a can or the tube *
- 4 Garlic 
- 6 Mushrooms 
-  1 Carrot or a handful of baby ones 
- 2 stalks  Celery 
- Onion or shallots ( small   and it doesn't matter what color ) 
- 1/2 Zucchini  

* Also a trick which I do if I don't use the full cans. I put in freezer storage bags and put flat in the freezer and just break off pieces that I need in recipes. 

Spices : 

- Thyme 
- Italian seasoning 
- Black Pepper
- Red Pepper Flakes
- Nutritional Yeast 
- Oregano

Step One: 

~ Prep all veggies by cutting them into chunks/small dice have them a good size because if they are too small they will just melt into the sauce and you won't have texture. Carrots, celery, garlic, and onion go into a pot with a turn of the pan with oil. Let this sweat out till your veggies a little cooked and onion has started to get translucent and you can smell the garlic. 

Step Two:

~  I had stewed tomatoes and the paste in the freezer so I just broke off a couple of pieces and through those into the pan and let them melt. If you're using from the can use 1/3 of the can of the stewed and use about a good tablespoonful. I also try to find the crushed or stewed tomatoes with the seasoning in the can, just adds a little more flavor.

Step Three :

~ Put all your spices in, once you can smell them add your jarred sauce. I do about 1/2 and 1/2 I tend to have 2 jars on the go and I like the two different flavors it can give. If you don't and only have one jar that's fine with the stewed tomatoes and you can do 1/2 and a bit of the jar. 

Step Four:

~ Let it all simmer for about 10-15 min stirring occasionally than once that has happened add your mushrooms if you choose. I do it near the end so they don't waste away in the sauce, I also make sure they are a good chunk to them as well. If you choose other veggies like broccoli or bell pepper I would also add those at this time as well so they won't fade away. 

Step Five:

~ Let simmer for another 20 min or until mushrooms or other veggies are cooked through. Keep stirring on occasion so it doesn't burn to the bottom of your pan/pot. Turn off heat and let it stand till it's cool enough before transferring it to a container. This sauce is easy to freeze too so take as much as you need for meals than freeze the rest. I tend to get about 3 meals with using the 1/2 jar method if you use the whole jar for a family of 4 just store it in an airtight container. It lasts about 4-5 days in the fridge if you don't freeze the extra. 


~ If you choose to you can add ground beef/turkey or a meat alturnative, I tend to use meat alturnative I wait till I'm re-heating the sauce to add the " fake " meat. If you are adding beef I would brown it than add when you are adding the tomato paste. If you are adding meat to your sauce, just remember it just wont last as long in the fridge. 

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