This recipe surprisingly comes from my husband. I know, right. He is more of a "store-bought" sauce kinda guy - which there is absolutely nothing wrong with either. In fact, if you find a brand that is organic, low-sugar, and low in sodium you could also toss in many of the veggies I use and get a similar sauce. That is a great option for those busy nights and a great way to sneak in more veggies (especially for the kiddos). That is why I love this sauce... it's packed with the freshest veggies ever.
- 3 tbs of olive oil or coconut oil
- 1/2 of a onion, chopped
- 1 tbs tomato paste
- 4-5 fresh tomatoes, heirlooms if you can get them
- 1/2 cup of red cabbage, chopped
- 1 cup of broccoli with the stems, chopped
- 1/2 cup purple carrots, sliced - orange is fine
- 1-2 parsnips, sliced
- 1/2 cup of brussel sprouts, quartered
- 1 clove of garlic, finely chopped
- salt + pepper to taste, I do a few grinds of Himalayan salt and a few grinds of freshly ground pepper
- 1 tbs oregano, fresh is best
- 1 tbs of fresh rosemary, finely chopped
- torn pieces of basil, about 1/4 cup
- OPTIONAL: For a thinner sauce; add in 1-3 tbs at a time of rice wine or red wine or water to thin out. For a sweeter sauce; use 1-2 tab of sweetener of choice.
- Serve with fresh shavings of either; Romano, Parmesan, or Grated Goat Cheese.
- OPTIONAL ADD-INS at the end: toss in some cooked turkey, a veggie burger, or chicken.
- In a sauce pan over med heat, add 3 tbs of olive oil. Add in the onion and cook until translucent. Next add in the 1 tbs of tomato paste and stir together. (This gets the sauce thick and flavorful).
- In a medium bowl; toss together the chopped tomatoes along with fresh oregano, fresh rosemary, torn pieces of basil, and salt + pepper to taste. Here I crush much of it with my hands. When mixed well; add back to the pan and incorporate well with the onions.
- Cook for about 2-3 minutes. When the tomatoes have cooked down a little bit; add in the garlic - I do this now so it can not burn and ruin the entire dish.
- Next add in all the steamed veggies of your choice. We use red cabbage, carrots, brussel sprouts, parsnips, and broccoli - with the stems (so much flavor + so good for you). Stir well.
- I like a thick sauce but if you want to thin it out you can now add 2-3 tbs at a time of water, or rice wine, or red wine. This will give you the sauce consistency you want. (If using wine, sweat it cook out). NOTE: If you like a sweeter sauce; add 1-2 tbs of your sweetener of choice. Also check now to see if you need additional salt + pepper. Once the sauce is to your consistency it is ready to enjoy.
- Serve with a shaving of either Romano, Parmesan, or Grated Goat Cheese!