A chunky, veggie filled, tomato sauce that is a crowd pleaser!
Author: Nancy Stanton
Recipe type: Dinner, Sauce
Cuisine: Italian
Ingredients
3 Carrots, peeled and sliced in half
1 medium White Onion
3 Celery stalks, about ½ cup chopped
1½ tsp Crushed Garlic
½ tbsp Oil (grape seed, olive or coconut)
2 - 28oz cans San Marzano Tomatoes
1/1/2 tsp Salt (more if so desired)
1 tsp Black Pepper
2 tsp Dried Oregeno
⅓ cup chopped Fresh Basil
½ - 1 tsp Coconut Palm Sugar (can use another sugar if needed)
Instructions
In a preheated 375 degree oven, roast the peeled carrots and ½ of the sliced onion (can be big pieces). Roast for 10 minutes, rotate and roast for 10 minutes more (or until carrots are soft).
Once the onions and celery are done, add the canned (whole) tomatoes, spices and fresh basil, simmer for 10 minutes.
Remove carrots and onion from oven and place in a food processor, with about ½ cup sauce, pulse to break down carrots to smaller pieces and a paste starts to form.
Add all the WHOLE tomatoes to the food processor and blend until the tomatoes are broken up and a chunky sauce starts to form.
Put tomato and carrot mixture back into the sauce pan and stir together. Simmer an additional 10 minutes.
Check taste of sauce, if needed add ½ to 1 tsp of coconut sugar (other sugars can be used). You may not need any sugar, this depends on how acidic your sauce tastes. Your call. I usually add a little to sweeten the sauce just a bit.
Serve over your choice of pasta, along with a salad and/or bread.
Enjoy
Recipe by Dinners Swerved at https://dinnersswerved.com/chunky-tomato-sauce/