In a large saucepan, or Dutch oven, drizzle olive oil and heat over medium heat until the oil is hot. Chop, chop, chop! Like I said before, this is the most time-consuming part of this entire recipe, but trust me, it’s worth it! I like to finely chop all of the vegetables which will allow them to soften quicker when cooking and make them easier to blend into the sauce later on.The great thing about this sauce is how EASY it is to make! The only time-consuming part is chopping all of the vegetables, but just pop on you favorite podcast or listen to some good music and you’ll be good to go! □ I also like to add a little crushed red chili flakes for some added spice, but I always set aside a non-spicy jar of sauce for my daughter Seasonings – Italian seasoning, salt and pepper.Garlic – I loaded this sauce with garlic because…why not?! 6 cloves of garlic may seem like a lot, but it truly makes this sauce taste amazing!.Vegetable broth – this helps thin out the sauce and also adds a little extra flavor, but you could also use chicken broth or even water.Tomato paste – this thickens the sauce and gives it that robust tomato color!.Veggies – I used a combination of zucchini, carrots, bell peppers, onions and celery in this sauce, but you could also add yellow squash, mushrooms, leeks or whatever veggies you prefer.Doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor (in my opinion) Olive oil – you’ll want to use good olive oil in this recipe to sauté the veggies.
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