Number Fifty-Three: Hearty Meatless Tomato Sauce

Growing up, my father always treated us to a wide variety of restaurants and, since his hobby was cooking, we always had amazing food at home, too.

It gave me an appreciation for making food from scratch with quality ingredients. I think that he would be proud of me for using less boxed meals and for always experimenting in the kitchen.

I created this recipe when my now teens were little because one of them (still to this day) isn't a huge veggie fan.

I find that the method I use to prepare this sauce makes it far different than a marinara and gives it a hearty quality that you find in a traditional meat sauce. (Although, truth be told, my family demands meat with their sauce and that could totally evolve into a separate post, but know that it's fantastic either way, and I prefer it without meat.)

Hearty Meatless Tomato Sauce

1 tablespoon olive oil
4 cloves crushed garlic
2 cups shredded carrots
1 medium shredded zucchini
6 ounces of tomato paste
56 ounces crushed tomatoes (typically this is two cans)
salt, pepper, onion powder and sweetener of choice (sugar, honey, stevia) to taste

Heat the olive oil in a large pot and add the garlic, carrots and zucchini.

Cook over medium heat, stirring often, until the vegetables are soft and beginning to caramelize.

Place the mixture into a food processor and pulse until the vegetables are minced.

Return the vegetables to the pot and add the tomato paste, stirring and combining all the ingredients.

After several minutes add the crushed tomatoes and seasonings/sweeteners to taste.

Simmer on low for two hours, stirring every so often or put it in a crockpot on low for four hours.

I just love this sauce on pasta or pizza! Cooking the veggies separately and adding the tomato paste gives it a great richness. I hope you'll try it out!