Chef: Jean Hayes
Makes: (8-10) servings
Prep time: (15) minutes
Cook time: (60) minutes
- 2 medium onions, roughly chopped
- A few large cloves of garlic, chopped
- Crushed red pepper, a few shakes, or less if you don’t like spicy sauce
- 2-3 carrots, washed and chopped
- 28 oz can of low sodium crushed tomatoes
- 1 container of Pomi no salt added tomatoes (26.5 oz) or 2- 15 oz cans of no salt added diced tomatoes
- 1/2 of a 6 oz can of tomato paste
- A few tablespoons of oregano
- A couple of tablespoons of dried basil or a few leaves of fresh basil
- Heat up your pan (I use a nonstick stock pot) and add the onions, garlic, and carrots, and sauté until soft. If they start to stick, add a little water or veggie broth.
- Next, add the oregano, red pepper and dried basil. If using fresh basil, add it just in the last few min of simmering your sauce so it stays fresh tasting.
- Next, add the tomato paste and heat it up and incorporate the spices.
- Add the crushed and chopped or diced tomatoes. Stir and let it simmer on low after you get it bubbling.
- After a bit, blend it with an immersion blender to make it smooth. If you don’t have one, then grate the carrots before you add them to the sauce
- Let the sauce simmer an hour or so. If you want a thicker sauce or pizza sauce, let it simmer about 4 hours. Taste and add more of whatever you think it needs it.
In the summer, we also add zucchini to the sauce. Experiment with your favorite veggies! The onion and carrot will help sweeten the sauce so you don’t need any sugar.Remember this is just a guideline, adjust the ingredients to your taste buds!Want more greens? Just add some of your favorite greens to the pasta water the last couple of minutes of cooking, drain and top with pasta sauce.Sprinkle with nutritional yeast for a little cheesy flavor.Most important of all—Have fun with your food and enjoy!