1/1 Photo of Veggie Marinara Sauce
Roxygirl in Colorado's Note:
This vegetarian red sauce is from "Pasta and Co" cookbook, which has recipes from their popular Seattle take-out food shop. It is well-worth the extra steps involved. I love the small, crunchy vegetables in the sauce. I serve it over rotini (or any chunky pasta) or use it in my Giardiniera Lasagna Chunky Vegetable Lasagna.
My Private Note
Units: US | Metric
- 1 1/4 cups cauliflower, cut into 1/4 inch dice
- 1 1/4 cups zucchini, cut into 1/4 inch dice
- 1 cup celery, cut into 1/4 inch dice
- 1 cup carrot, into 1/4 inch dice
- 1 green peppers or 1 red pepper, cut into 1/4 inch dice
- 1/3 cup olive oil
- 2 cups onions, chopped
- 1 teaspoon basil
- 1 teaspoon oregano
- 1/2 bay leaf
- 1/2-3/4 teaspoon red pepper flakes
- 6 garlic cloves, finely minced
- 1 1/2 cups white wine (I like white Zin or other sweet wine)
- 1 (28 ounce) can crushed tomatoes
- 1/4 cup tomato paste, add this if you are making the lasagna
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1Combine olive oil, basil, oregano, bay leaf, red pepper flakes, garlic and onions in 4 quart pan and cook until onion is translucent.
- 2The onion and garlic should not brown.
- 3Add wine and simmer 10-12 minute until alcohol evaporates.
- 4Add reserved vegetables, tomatoes, tomato paste, and sugar.
- 5simmer, partially covered for 5 minutes.
- 6The vegetables should be crunchy.
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Nutritional Facts for Veggie Marinara Sauce
Serving Size: 1 (283 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 187.3
- Calories from Fat 84
- Total Fat 9.3 g
- Saturated Fat 1.3 g
- Cholesterol 0.0 mg
- Sodium 453.3 mg
- Total Carbohydrate 17.8 g
- Dietary Fiber 3.8 g
- Sugars 9.0 g
- Protein 2.5 g