This tomato sauce sneaks a few of it's veggie friends to create a nutrient-rich and delicious sauce!
Makes 2 servings
Serve half of the sauce with tonight’s dinner and save half for Sunday’s lunch (make sure to store the meatballs and tomato sauce separately).
Ingredients
1 tablespoon extra virgin olive oil
1 medium yellow onion, roughly chopped
1/4 teaspoon kosher salt
freshly ground pepper
1 medium carrot, peeled and roughly chopped
3 cloves garlic, chopped
2 tablespoon balsamic vinegar
1 15-oz can low-sodium diced tomatoes
6 basil leaves, rough chopped
kosher salt and freshly ground pepper
1 tablespoon extra virgin olive oil
1 medium yellow onion, roughly chopped
1/4 teaspoon kosher salt
freshly ground pepper
1 medium carrot, peeled and roughly chopped
3 cloves garlic, chopped
2 tablespoon balsamic vinegar
1 15-oz can low-sodium diced tomatoes
6 basil leaves, rough chopped
kosher salt and freshly ground pepper
Procedure
NOTE #2: I put everything in the crockpot/slowcooker at 9pm on LOW and woke up to a delicious smelling kitchen and fresh hot sauce! I put oil and onions in first, then the rest of the fresh ingredients, drizzled the balsamic and topped with the tomatoes!
Heat olive oil in a medium (at least 3 quart) pot over medium heat. Add onion, kosher salt, and freshly ground pepper and cook, stirring occasionally, until softened, about 5 minutes. Add carrot and garlic and cook until carrot is soft, about 10 minutes. Increase the heat to high, then add the balsamic vinegar. Stir the vegetables around the pan and cook until most of the liquid has evaporated, about a minute. Add the diced tomatoes and basil and bring the mixture to a boil, then reduce to a simmer. Season with freshly ground pepper, cover, and simmer 45 minutes. Uncover the pot and continue to simmer, uncovered, for 10 minutes. Remove the sauce from the heat and let it cool for 10 minutes.
When the mixture has cooled slightly, transfer to a blender and puree for about 30 seconds, until there are no large chunks but the mixture isn’t totally smooth.
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| Cockpot Method |
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| Stove Top Method |
When the mixture has cooled slightly, transfer to a blender and puree for about 30 seconds, until there are no large chunks but the mixture isn’t totally smooth.
Alternatively, for chunkier sauce, blend with an immersion blender.
Tomato sauce will keep for up to 5 days, refrigerated in an airtight container.
Note #3: The double recipe made enough to freeze half for later!
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