Fall is the time of year when the garden is producing at full force but we're busy getting back into the routines lost in the summer. This sauce will use up all those fresh veggies FAST, in a heathy hearty sauce to use on protein, pasta or bread.
To make this sauce quick I pull out my food processor and shred everything. No time for chopping, just use the grate option on your food processor and you'll be making a delicious homemade sauce in no time.
Once you've grated all your veggies, (yes, even the onion) dump them into a sauce pan with a little olive oil. Allow the veggies to soften on Medium high heat while you chop tomatoes.
What you'll need:
Onions (or: chives, garlic, shallots)
Zucchini (or: summer squash, pumpkin, spaghetti squash)
Carrots (or: sweet potato, taro, rutabaga)
Peppers (or: jalapeños, dried chilis, baby bell peppers)
Tomatoes (or: tomato paste, jarred spaghetti sauce)
If you don't have all of these on hand, don't worry, the sauce will still be yummy. Or try one of the substitutions. This recipe is just a guide, don't be afraid to make it your own!
My lovely sous chef helped me chop tomatoes with these kid friendly knives. We use these knives at least once a day and it is a major part of including my daughter in the kitchen. Truth be told, she is chopping pieces of watermelon as I write out this blog post.
Her step stool also helps her stand at counter height, which helps keep the mess consolidated. This is the lowest price I have seen on a step stool of this kind. You can also find the links to these items in my Amazon store.
Once the tomatoes are chopped, toss them in the pan. You can see how much liquid is coming out of the other veggies. Now it's time to add your dried seasoning and salt. You want those dried seasonings to reconstitute in the liquid, it will really bring out the flavor.
Keep this sauce simmering until the liquid has reduced to your satisfaction, about 30-45 minutes. I use medium high heat with no issues, but feel free to reduce the heat if you prefer going low and slow. During this time I prep whatever we are serving with the sauce or clean up the kitchen. You will only need to stir this occasionally, don't worry about watching it like a hawk.
Once the liquid has reduced you will have a beautiful sauce to use on pasta, chicken or whatever you choose. We made a simple chicken parmesan breast to serve with it and that was delicious but I can also imagine it being the base of a veggie pasta or served with penne and sausage. Lots of options!
2 Bell Peppers
3 T Olive Oil
1/2 tsp Salt
1 tsp Rosemary
1 T Italian Seasoning
In large sauté pan, warm olive oil on medium heat.
Process all vegetables (except tomatoes) in food processor on the grating option. If you do not have access to a food processor, use a hand grater or chop all veggies finely.
Place veggies in pan and increase heat to medium high. Allow them to sauté while you chop the tomatoes.
Top softened veggies with tomatoes and dried seasonings. Allow to simmer without a lid until the liquid is reduced to your satisfaction. Our garden sauce took about 30 minutes to reduce but it depends on the vegetables you use.
Serve with pasta, chicken, bread or anything your heart desires.
We ate ours with a parmesan chicken breast and crusty sourdough bread. We topped them with fresh herbs from the garden.
This sauce can be frozen after its cooled and used in place of tomato sauce in any recipe. It's a great way to sneak veggies into your family's meals.