Hidden Veggie Marinara Sauce For Kids Food

HIDDEN VEGGIE PASTA SAUCE

Steps:

• Heat a large stockpot over medium heat, add in the olive oil. Stir in the onion and cook for 3 minutes or until translucent. Add in the garlic, stir, and cook for an additional minute.
• Add in the zucchini, carrots, leek and peppers and cook for 5-7 minutes, occasionally stirring.
• Add in the crushed tomatoes, tomato puree, Italian herbs, balsamic vinegar, salt and pepper and butter if you are using. Adjust heat to medium-high and bring to a boil. Once you reach a boil, bring down the heat to low, cover and simmer for 15-30 minutes.
• Using a handheld immersion blender puree the soup. Or working in batches, transfer the sauce into a blender and puree on high until you achieve your desired consistency. If your sauce is too thick, add in water or stock in 1/2 cup increments. I used 2 cups of chicken stock in my sauce. Taste: depending on how many veggies you use (the more veggies the more intense veggie flavor), you may need to add in additonal olive oil, salt or sugar depending on the taste of your sauce.

VEGETARIAN MARINARA SAUCE

Steps:

• In a large frying pan, heat olive oil; add garlic, onions and saute' until onions are transparent, about 5 minutes, stirring frequently.
• Add diced sweet red pepper, diced green pepper and saute' for an additional 1 minute.
• Transfer mixture to a large heavy bottom cooking pot.
• Add diced carrots, canned mushrooms (including liquid), tomatoes (including liquid), tomato paste, oregano, dried basil, fresh basil, spicy Italian seasoning, bay leaves, celery, sugar, salt and black pepper Bring sauce to boil; reduce heat and simmer, partially covered for 40 minutes, stirring occasionally.
• Sauce should be smooth when cooked.
• Adjust seasonings to taste.
• Remove bay leaves and discard.
• Serve sauce over pasta or pasta with saute'ed fresh vegetables, chicken or veal.
• This sauce may be canned while it is hot.
• Follow canning instructions carefully.
• It also freezes well in plastic containers.
• If you desire a meat sauce, add 1 1/2 pounds of extra lean ground round; firstly fry ground round for about 5 minutes, discard any fat and add to sauce just after the tomatoes.