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Homemade Vegetable Marinara

During these cold winter days, a bowl of marinara soaked pasta just sounds so soothing and delicious, doesn't it? Read below for my recipe that combines a variety of vegetables blended together, to create a red sauce that can be served with pasta, polenta, over chicken or anything else you'd like. What I love about this recipe is you're getting all the nutritional benefits of these vegetables and it tastes delicious! Plus it's a great way to boost your immunity!

Prep: 20 min

Cook: 45-50 min

Servings: 4-6


2 cloves garlic, finely chopped or minced

1/2 onion, finely chopped

2 carrots chopped

2 celery stalks, chopped

4 medium tomatoes, chopped

1-2 tsp salt

1 tsp oregano

1 tsp basil

1/2 tsp black pepper

1 tbsp olive oil

2 cups marinara sauce (optional)

*Option to add:

-2 cooked then cooled beets (1/2 inch pieces)

-sweet potatoes (1/4 inch pieces)

-butternut squash (1/4 inch pieces)

-bell peppers - chopped


-ground turkey, chicken or beef



-Heat 1 tbsp of oil in a large pot for 30 seconds

-Add chopped onions & garlic

-Sauté on medium heat until translucent, 2-3 minutes

-Add chopped carrots, (beets, peppers, squash or sweet potatoes), spices & celery

-Continue to sauté for an additional 20 minutes (or until veggies become soft)

-Add chopped tomatoes (and marinara sauce, if using)

-Cover and simmer for 20-30 minutes on low heat

-Remove sauce from heat and allow to cool for about 10 minutes

-Add ingredients to a blender or use an immersion blender and mix well until a

smooth consistency/sauce forms

-Mix in remaining meat, tofu or mushrooms if using

-As mentioned above, this sauce can be combined with pasta, polenta, over chicken or with anything else you'd like

-Can top with arugula or any green, if desired

*Can be refrigerated for up to 5 days or frozen for up to 6 months

(This recipe is a modification of Hidden Veggie Marinara from my book Deliciously Healthy)


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