SAUCE WITH VEGETABLES RECIPES

VEGETABLE SAUCE RECIPE - FOOD.COM

Vegetable Sauce Recipe - Food.com image

Make and share this Vegetable Sauce recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 medium tomatoes
1 onion
2 carrots (peeled)
1 red bell pepper
8 ounces tomato sauce
1 tablespoon sun-dried tomatoes or 1 tablespoon tomato paste
3 stalks celery
2 stalks green onions or 2 stalks scallions
1 teaspoon basil (minced)
1 teaspoon garlic powder or 1 teaspoon minced garlic clove
4 bay leaves
3 tablespoons extra virgin olive oil or 3 tablespoons vegetable oil
1 teaspoon red chili pepper (berbere)
1 teaspoon paprika
salt and black pepper

Steps:

Clean, rinse and chop the vegetables.
In a big cooking pan, mix all ingredients together except salt and black.
Cook it for 15 minutes.
Add black pepper and salt to taste; cook for five minutes; remove from heat.
P.S. The sauce could be used with rice; for garnishing baked fish or meat and as a dipping sauce.

Nutrition Facts : Calories 163.8, FatContent 10.7, SaturatedFatContent 1.5, CholesterolContent 0, SodiumContent 368.2, CarbohydrateContent 16.9, FiberContent 4.5, SugarContent 9.2, ProteinContent 2.8

MARINARA SAUCE WITH VEGETABLES RECIPE | ALLRECIPES

Marinara Sauce with Vegetables Recipe | Allrecipes image

Get a boatload of veggies without ever knowing they're there! This tomato sauce features more than 6 cups of veggies plus the tomatoes, that all get blended together to form a smooth, flavorful, delectable sauce for pasta, zucchini noodles, dipping, and any other use you can imagine. You're already making the sauce, you might as well make it in bulk. Use some right away and freeze the rest for up to 4 to 6 months. It's to die for!

Provided by Golden Belly

Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Tomato Marinara

Total Time 8 hours 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 12 cups

Number Of Ingredients 17

Ingredients

3 tablespoons extra-virgin olive oil
1 large yellow onion
1 cup finely chopped celery
1 cup finely chopped carrots
2 cups chopped baby portobello mushrooms
1 green bell pepper, diced
5 cloves garlic, minced
½ cup Pinot Grigio wine
1 teaspoon salt
1 (6 ounce) can tomato paste
4 (28 ounce) cans organic whole peeled tomatoes (such as San Marzano®), with juices
6 tablespoons dried parsley
3 tablespoons dried oregano
3 tablespoons dried basil
1 tablespoon salt
1 teaspoon red pepper flakes
1 bay leaf

Steps:

Heat a large Dutch oven over medium heat. Add oil to the warm pot and heat until shimmering, 1 to 2 minutes. Add onion, celery, and carrots; cook and stir until the onion has turned translucent, about 5 minutes. Add mushrooms and bell pepper; cook until softened, 3 to 5 minutes.
Make a well in the center of the veggies and add garlic to the bottom of the pot. Cook until fragrant, about 1 minute, then stir garlic into the veggies. Stir in wine and cook for 2 minutes. Stir in 1 teaspoon salt, tomato paste, and then all 4 cans of tomatoes. Break up tomatoes with a potato masher.
Puree sauce with an immersion blender until all veggies and tomatoes are broken up and smooth. Cook sauce until hot and bubbly, 8 to 10 minutes. Add parsley, oregano, basil, 1 tablespoon salt, red pepper flakes, and bay leaf. Reduce heat to medium-low and simmer for 15 minutes.
Let sauce cool completely, then store in the refrigerator until flavors marry, 8 hours to overnight.
Transfer 1- or 2-cup portions of sauce into airtight containers or 1-quart resealable plastic freezer bags and store in the freezer for up to 4 to 6 months.

Nutrition Facts : Calories 60.7 calories, CarbohydrateContent 9.5 g, FatContent 2 g, FiberContent 2.6 g, ProteinContent 2 g, SaturatedFatContent 0.3 g, SodiumContent 641.1 mg, SugarContent 4.9 g

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