This is a great time of year to make up a big batch of this amazing sauce. Do it now while everything is in season, and tomatoes are at their best. My picky son loves this sauce and requests it often. I feel good knowing that it is chock full of vegetables and serve it up on a wheat-free pasta or use it as an awesome pizza sauce. I freeze it in individual servings so that I have it on hand for a quick lunch.
Author: Cathy Russell
Serves: 3½ to 4 cups of sauce
Ingredients
1 small carrot, finely chopped (peel if the carrots are old)
1 small zucchini, peeled and finely chopped (you can leave the skin on if you like but it discolours the sauce somewhat)
½ small red pepper, seeded and finely chopped
1 tablespoon olive oil
pinch of sea salt and a grind of pepper
½ yellow or white onion, peeled and finely chopped
1 clove garlic, minced
1- 28 oz can or jar of crushed tomatoes
¼ cup of vegetable or chicken broth (or pure water)
1 tsp oregano
1 tbsp kelp or dulse flakes (optional)
½ tsp or more sea salt to taste
Instructions
Preheat oven to 400F.
Chop carrot, zucchini and red pepper into small pieces and drizzle with ½ tablespoon of olive oil. Stir to coat and sprinkle with a bit of salt and pepper.
Arrange on a baking sheet and roast for 20 minutes or until slightly shriveled and tender.