this dish is a staple at my house. perfect for picky eaters, or anyone who loves food, really. this sauce is versatile and can be different every time. one of the main reasons i love this sauce so much is because i can throw in all the veggies that are on the verge of going bad in my fridge, and it becomes the base for several tasty meals.
in this case i used what i had recently bought at the farmer’s market: heirloom eggplants and round(!) zucchinis. i had some tomatoes, chives and basil on hand as well.
hidden veggies pasta sauce.
makes about 6 cups.
3 cups of whatever veggies you have on hand (broccoli, zucchini, eggplant, kale, collards, spinach, green beans, carrots, celery - you name it!), diced
1/2 onion, diced
4 cloves garlic
4 cups diced tomatoes or tomato sauce
1/4 cup fresh basil, chopped
1 tbsp italian seasoning
black pepper and salt to taste
over medium-high heat, saute onions and garlic until browned and fragrant. (if the onions are sticking, just add a few tablespoons of water or vegetable broth to help move them around.) add your veggies (save leafy greens until later) and cook until slightly browned. add tomatoes/tomato sauce and italian seasoning and cover. lower heat to medium, and simmer for about 20 min, or until veggies are semi-soft. add leafy greens (if you have any) and fresh basil. cook for another couple of minutes. then, using a hand-held/immersion blender, puree sauce until relatively smooth. you can also transfer sauce carefully to a blender and blend until smooth. season with black pepper and salt. enjoy over your favorite whole grain pasta! mine is tinkyada’s brown rice pasta. i love to add chili pepper flakes for some spice, and nutritional yeast instead of parmesan cheese.
©2013 amanda corissa