Dark and Rich Sundried Tomato Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 1/2 tbsp olive oil1 large onion, diced4 cloves garlic, minced6 oz carrots, grated finely1/2 zucchini, grated finely1 red pepper, diced1/2 tsp black pepper1/4 tsp kosher salt7 1/2 cups no-salt-added crushed tomatoes1/2 tbsp turmeric1 tsp unsweetened cocoa powder2 tsp dried oregano1 tbsp fresh thyme leaves1 tbsp dried basil3 oz sundried tomatoes1 tbsp balsamic vinegar2 tbsp lemon balm leaves, minced
In a large pot, heat the olive oil.
Add the onion and cook over medium heat until translucent.
Add the garlic and carrots and cook until the garlic is fragrant, then add the zucchini, red pepper, black pepper and salt and cook 2 minutes more.
Stir in the crushed tomatoes, then add the turmeric, cocoa, oregano, thyme and basil.
Cover and simmer for 40 minutes, then puree with an immersion blender or in a regular blender in batches.
Return to the pot, stir in the sundried tomatoes and simmer 15 minutes longer.
Stir in the balsamic vinegar and lemon balm and remove from the heat.
Serving Size: Makes 17 half-cup servings
Add the onion and cook over medium heat until translucent.
Add the garlic and carrots and cook until the garlic is fragrant, then add the zucchini, red pepper, black pepper and salt and cook 2 minutes more.
Stir in the crushed tomatoes, then add the turmeric, cocoa, oregano, thyme and basil.
Cover and simmer for 40 minutes, then puree with an immersion blender or in a regular blender in batches.
Return to the pot, stir in the sundried tomatoes and simmer 15 minutes longer.
Stir in the balsamic vinegar and lemon balm and remove from the heat.
Serving Size: Makes 17 half-cup servings
Nutritional Info Amount Per Serving
- Calories: 88.6
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 31.7 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 5.0 g
- Protein: 3.6 g
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