Dietitian, Nutritionist, Wholesome Mom, Author
About the Recipe
You can use this recipe any time you would normally use marinara - pastas, pizzas, as a dipping sauce, etc. You can feel good knowing your picky eater is getting in some veggies! The recipe calls for vegetable stock, but feel free to use bone broth, if you prefer. I make a batch, put it in recycled jars and stick it in the freezer. This recipe is also great in the Instant Pot!
Ingredients
1 Tbsp oil
1 medium onion, diced
2 garlic cloves, crushed
3 carrots, diced
2 celery sticks, diced
2 zucchinis, diced
1 red pepper, diced
6 cups passata (if you can’t find it, used crushed tomatoes)
2 cups vegetable stock (or bone broth)
1 Tbsp dried italian herbs
1 tsp paprika
1 tsp salt
Handful of basil leaves
Preparation
Heat oil in a large saucepan or Instant Pot, then add the onions and cook until soft. Add the garlic, cook a little more, then add the carrots, celery, zucchini, and red pepper. Add the rest of the ingredients, stir well and bring to a boil. Turn heat to medium and simmer for 20 minutes, until the vegetables are soft, then add the basil leaves. If you are using an Instant Pot, cook for 10 minutes. It doesn’t make it cook quicker, but you will be completely hands free and won’t have to worry about watching the stove. Let it cool a bit, then puree with a hand blender or regular blender (I love the Vitamix). Pour into jars and let cool before refrigerating or freezing.
Recipe from My Fussy Eater