Veggie Marinara Sauce
photo by Roxygirl in Colorado
- Ready In:
- 50mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 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
directions
- Combine olive oil, basil, oregano, bay leaf, red pepper flakes, garlic and onions in 4 quart pan and cook until onion is translucent.
- The onion and garlic should not brown.
- Add wine and simmer 10-12 minute until alcohol evaporates.
- Add reserved vegetables, tomatoes, tomato paste, and sugar.
- simmer, partially covered for 5 minutes.
- The vegetables should be crunchy.
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RECIPE SUBMITTED BY
Hi everybody,
I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.