Chunky vegetable tomato sauce
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- Prep Time5 min
- Total Time5 min
- Makes10 cups
Ingredients
3 large leeks
3 large celery stalks
2 large onions
1 large carrot
1 tbsp olive oil
6 garlic cloves, minced, or 1 1/2 tsp garlic powder
1 1/2 tsp dried oregano leaves
1/2 to 1 tsp hot-red-chili-flakes
1/2 tsp ground black pepper
2 796-mL cans diced tomatoes, including juice
2 cups vegetable or tomato juice
1/2 cup chopped fresh parsley, optional
Instructions
Slice off dark green portion from leeks and discard. Leave pale green-and-white portion intact. Slice in half lengthwise. Fan layers under cold running water to wash away sand. Then, finely chop. Thinly slice celery. Chop onions and carrot.
Heat oil in a very large saucepan set over medium heat. Add garlic and finely chopped vegetables. Cook, uncovered and stirring occasionally, until vegetables are hot and onion is soft, about 8 to 10 minutes.
Stir in oregano, hot red pepper flakes and black pepper. Add tomatoes, including juice, and vegetable juice. Increase heat to medium-high and bring to a boil, stirring occasionally. Then, reduce heat so sauce simmers. Cook, uncovered, stirring occasionally, until thick enough to coat pasta, about 1 hour. Stir frequently near the end of cooking to prevent sticking. When thickened, stir in parsley, if you wish. Sauce will keep well, covered and refrigerated, for up to 1 week or in the freezer for months.
Nutrition (per serving)
Calories 22, Protein 0.7g, Carbohydrates 4.4g, Fat 0.5g.
Chock-full of enticing bits of vegetables and a delightful change from pedestrian spaghetti sauce, this all-purpose tomato sauce is packed with flavour and nutrients. For smooth-sauce aficionados, or to disguise the vegetable cornucopia for picky eaters, simply whirl sauce in a blender. We've used it in a fast delicious fish bake, creatively tossed it with pasta, and livened up classic macaroni and cheese--and it makes the beginnings of many great vegetarian dinners too.
