Having a simple, delicious weekday marinara sauce is key to keeping things moving in the kitchen. My Vegetable Tomato Marinara Sauce is a great staple to keep around – make a big batch and freeze in smaller portions to have on hand. And for those of you with kiddos who may not want to “see” all the veggies, you can puree it and voila! Vegetables eaten and everyone’s happy.
Pasta and sauce…but what else?
Pair the vegetable tomato marinara sauce with all sorts of things! Pasta is a natural fit, but what about serving it on top of whole grains, such as farro or quinoa. You could mix it with some steamed broccoli or cauliflower or use it as a pizza sauce. Or how about a dipping sauce for pita bread or soft garlic breadsticks? Delicious!
What are some other ideas? Let me know your favorite fun ways to use marinara sauce!
Vegetable Tomato Marinara Sauce
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 1 medium onion diced
- 2 carrots peeled and diced
- 1 zucchini diced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- ¼ cup tomato paste
- 2 28-ounce cans crushed tomatoes
- 1 tablespoon low sodium soy sauce or tamari
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper plus more to taste
- Optional: parsley and basil chopped
Heat olive oil in large Dutch oven over medium heat. Add garlic, onion, carrots, and zucchini and sauté until tender, 5 to 6 minutes.
Add the Italian seasoning and crushed red pepper flakes and cook for an additional 30 seconds.
Stir in tomato paste and cook ~1 minute.
Add the crushed tomatoes and soy sauce and stir to blend. Reduce the heat to low, cover, and simmer for 30-60 minutes.
Remove from the heat. Season with salt and pepper.
Optional: Put all ingredients in blender/vitamix and process till smooth.
Serve with parsley and basil.