Total Time: 35 minutes Serves: 8
Recipe From: Taesha Butler
Ingredients
- 1 Tablespoon olive oil
- ½ small yellow onion, diced
- 1 teaspoon sea salt, or to taste
- 1 teaspoon garlic powder, or to taste
- 1 Tablespoon Italian seasoning
- 2 cups (248 g) zucchini, grated or cut small
- 1 ½ cups (192 g) carrots, grated or cut small
- ½ bell pepper, deseeded and diced
- 2 cups (60 g) chopped spinach, loosely packed
- 28 ounces (793.79 g) canned crushed tomatoes
- 2 Tablespoons tomato paste
- ½ cup (118.29 ml) vegetable broth, or water
- 2 bay leaves
Directions
- Place a large saucepan over medium heat and heat up the oil. Once the oil is hot, add the onions, garlic powder, salt, and Italian seasoning. Saute for about 4 minutes or until onions are translucent.
- Add zucchini, carrots, bell pepper, and spinach to the pot. Saute the veggies until they are softened, about 5 minutes.
- Add the tomatoes, tomato paste, bay leaves, and stock to the pot. Stir until combined and cover. Once sauce starts to boil, lower heat to a simmer and cook UNCOVERED for 15 minutes.
- Once done cooking, remove bay leaves. Use an immersion blender to puree the sauce to preferred consistency. Alternatively, you can use a regular blender to blend this sauce in batches, but transfer it carefully as it will be hot!
- Taste and add extra salt or garlic powder if desired.
- Serve over your favorite pasta or spiralized veggie. Enjoy as is or add cooked ground meat or meatballs.
- Allow leftover sauce to completely cool before transferring it to an air-tight container. Store in fridge for up to 6 days or freeze to have on hand for months to come.