Oct 28, 2013
Serve this tomato sauce with hidden vegetables as dip for grilled cheese sandwiches or toss with pasta.
2 tbsp. olive oil
1 small onion, roughly chopped
1 garlic clove, roughly chopped or leave whole
1 large carrot, roughly chopped
1 rib celery, roughly chopped
1 small red pepper, roughly chopped
Handful mushrooms, roughly chopped
1 small zucchini, roughly chopped
1 (28-ounce) can diced tomatoes
Salt and freshly ground pepper, to taste
Freshly grated Parmesan cheese, to taste
Heat large saucepan over medium high heat. Add olive oil. When oil is hot, add onion, garlic, carrot, celery, red pepper, mushrooms and zucchini. Season with salt and pepper. Cook, stirring occasionally, until vegetables soften slightly, about 5 to 10 minutes. Add tomatoes. Bring to a boil. Reduce heat and simmer vegetables are tender and sauce has thickened slightly, about 20 to 30 minutes.
Puree until smooth with immersion blender or carefully in batches in a blender. Finish with Parmesan cheese. Serve as a warm dip with the Pizza Bites or use as a sauce for pasta.
Yield: About 5 to 6 cups.