Veggie Loaded Homemade Tomato Sauce
A staple you should always have in your fridge or freezer is tomato sauce. This Veggie Loaded Homemade Tomato Sauce is a flavorful, fresh and nutritious tomato sauce you must have on hand at all times. Made with fresh tomatoes, zucchini, mushrooms, fresh basil, aromatics, spices and herbs.
Ingredients
- 6 tomatoes
- 1 zucchini
- 2 cups sliced crimini mushrooms
- 1/2 cup fresh basil
- 1 yellow onion
- 5 garlic cloves
- 1 tsp pink salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tbsp olive oil
Instructions
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Dice tomatoes, zucchini and onion, mince garlic cloves, thinly slice basil.
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In a large sauce pan, heat up olive oil on medium-high heat. Toss in garlic and onions and sauté until onions start to translucent. About 2 minutes.
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Stir in mushrooms and zucchini and continue to sauté until they start to cook through and soften. It will take 6-8 minutes.
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Toss tomatoes in and bring heat down to medium-low and allow to simmer. Tomatoes will start to reduce.
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Sprinkle salt, pepper, oregano, parsley and basil. Stir and continue to simmer until basil starts to wilt.
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Turn heat down to low and continue simmer for another 10 minutes. While sauce simmers, use an immersion blender to blend sauce until smooth consistency is reached (see note). Continue simmering on low heat for another 5 minutes.
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Remove sauce from heat. Allow to cool-off and pour into mason jars in desired portions. Refrigerate for up to 10 days or freeze for up to 6 months.
Recipe Notes
Tips and Substitutions:
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- If you don’t have an immersion blender– transfer sauce to a regular blender. Blend until smooth and transfer back to sauce pan.
- Use any kind of tomatoes– Roma tomatoes are great since they are meaty and have little seeds. However, I also like using heirloom tomatoes when making this sauce in the summer. They are in abundance during this time of year.
- Use more veggies- Add more veggies or switch them up. Carrots, celery, baby spinach, kale, red bell peppers are all great in this sauce.