Marinara Sauce with Vegetables recipe
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Ingredients
- 3 tablespoons extra-virgin olive oil 1 large yellow onion 1 cup finely chopped celery 1 cup finely chopped carrots 2 cups chopped baby portobello mushrooms 1 green bell pepper, diced 5 cloves garlic, minced ½ cup Pinot Grigio wine 1 teaspoon salt 1 (6 ounce) can tomato paste 4 (28 ounce) cans organic whole peeled tomatoes (such as San Marzano®), with juices 6 tablespoons dried parsley 3 tablespoons dried oregano 3 tablespoons dried basil 1 tablespoon salt 1 teaspoon red pepper flakes 1 bay leaf
Nutrition Info
- 60.7 caloriescarbohydrate: 9.5 gcholesterol: : -fat: 2 gfiber: 2.6 gprotein: 2 gsaturatedFat: 0.3 gservingSize: -sodium: 641.1 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Marinara Sauce with Vegetables
Directions
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Heat a large Dutch oven over medium heat. Add oil to the warm pot and heat until shimmering, 1 to 2 minutes. Add onion, celery, and carrots, cook and stir until the onion has turned translucent, about 5 minutes. Add mushrooms and bell pepper, cook until softened, 3 to 5 minutes.
Make a well in the center of the veggies and add garlic to the bottom of the pot. Cook until fragrant, about 1 minute, then stir garlic into the veggies. Stir in wine and cook for 2 minutes. Stir in 1 teaspoon salt, tomato paste, and then all 4 cans of tomatoes. Break up tomatoes with a potato masher.
Puree sauce with an immersion blender until all veggies and tomatoes are broken up and smooth. Cook sauce until hot and bubbly, 8 to 10 minutes. Add parsley, oregano, basil, 1 tablespoon salt, red pepper flakes, and bay leaf. Reduce heat to medium-low and simmer for 15 minutes.
Let sauce cool completely, then store in the refrigerator until flavors marry, 8 hours to overnight.
Transfer 1- or 2-cup portions of sauce into airtight containers or 1-quart resealable plastic freezer bags and store in the freezer for up to 4 to 6 months.