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
Ingredients:
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
-mushrooms
-ground turkey, chicken or beef
-tofu
Directions:
-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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