This all-purpose pasta sauce is a great way to get
your daily dose of vegetables.
1 tablespoon extra virgin olive oil
1 small onion, cut into ½-inch pieces
1 carrot, cut into ½-inch pieces
½ cup ½-inch cubed eggplant (not peeled)
1 celery stalk, cut into ½-inch pieces
2 garlic cloves, smashed
½ teaspoon kosher salt, divided
½ teaspoon dried oregano
½ teaspoon dried basil
1 roasted red pepper, cut into 1-inch pieces
¼ cup dry white wine
1 tablespoon tomato paste
1 can (28 ounces) diced tomatoes with their juices
Pinch freshly ground black pepper
1 tablespoon granulated sugar
Nutritional information per serving (¼ cup):
Calories 41 (25% from fat) • carb. 7g • sugars 4g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 245mg • calc. 18mg • fiber 2g
Put the oil into a large saucepan set over medium heat. Once oil is hot, add the onion, carrot, eggplant, celery, garlic and ¼ teaspoon of the salt. Gently sauté ingredients together until they turn slightly golden.
Add the oregano, basil, red pepper and wine. Cook until reduced by at least half. Add the tomato paste, tomatoes and remaining salt. Bring to a boil, then reduce heat and simmer for 35 minutes, loosely covered. Uncover and then simmer for an additional 10 to 15 minutes longer to thicken. Turn off heat and let sit 5 minutes.
Select Speed 3 and blend sauce directly in the pot on using the blending shaft. Process until desired consistency is achieved, being sure to keep the metal blade completely submerged in the sauce (depending on the size of the pot being used, you may need to tilt the pot to one side – be sure to tilt the pot away from you to prevent any possible splatter).
Taste and adjust seasoning as desired.
Serve immediately or cool completely and then transfer to storage containers to store in the refrigerator. Sauce will keep in the refrigerator for up to one week. It can also be frozen for up to one month.
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