Sunday sauce-a great thing to do on a Sunday! Making sauce from in-season veggies traps in the sweetness of vegetables at their height of perfection. If you don’t grow tomatoes, go pick up a few quarts and make some sauce! We make a big batch and freeze or can what we don’t use. This recipe made 7 quarts of sauce. Scale down if you want to make less. We love this on top of zucchini noodles or regular pasta. It’s also great in a veggie lasagna. Alternatively, you can thin this out with water and create a minestrone soup with left over sauce. 
Ingredients:
- 8 cups of onions
- 20 cups of tomatoes, cut into large chunks (we didn’t peel these)
- 8 cups of green peppers
- 4 cups of banana peppers
- 4 cups carrots
- 3-6 oz. cans of tomato paste
- 4 tsp salt
- 2 tsp ground black pepper
- 1/4 cup of fresh oregano (or use 2 tbsp dried)
- 1/4 cup fresh chopped garlic
- 4 cups fresh basil
Instructions:
- Place all ingredients, except tomato paste and basil, in a large soup pot
- Cook on low until tomatoes thin out. Add tomato paste and cook until sauce thickens and reduces, about 2-3 hours, stirring occasionally.
- When ready to serve, stir in fresh basil until it wilts
- Serve atop pasta, pizza, or anything you like!
Shown above served with lightly sauteed zucchini noodles. To make: add a 1/2 tbsp oil to a pan, add 4 cups of zucchini noodles and 1 large tomato (serve 1-2). Cook until softened (2 min), and top with sauce. Below is a picture of the zucchini noodles on their own.
Nutritional Benefits:
- High in Vitamin C! Peppers are packed with this awesome antioxidant, way more so than citrus. Vitamin C helps to keep your immune system strong and helps to fight inflammation in the body
- High in lycopene-tomatoes are high in the antioxidant lycopene. Lycopene is an anti-inflammatory pigment has been linked to fighting many forms of cancer, lower blood pressure, reduce cholesterol, and improve bone health
- High in antioxidants and anti-inflammatory
- Vegan & Gluten Free
- No added sugar
- When made with local tomatoes and peppers you pack in the freshness and higher nutritional levels of juts picked produce
- 8 cups of onions
- 20 cups of tomatoes, cut into large chunks (we didn't peel these)
- 8 cups of green peppers
- 4 cups of banana peppers
- 4 cups carrots
- 3-6 oz. cans of tomato paste
- 4 tsp salt
- 2 tsp ground black pepper
- ¼ cup of fresh oregano (or use 2 tbsp dried)
- ¼ cup fresh chopped garlic
- 4 cups fresh basil
- Place all ingredients, except tomato paste and basil, in a large soup pot
- Cook on low until tomatoes thin out. Add tomato paste and cook until sauce thickens and reduces, about 2-3 hours, stirring occasionally.
- When ready to serve, stir in fresh basil until it wilts
- Serve atop pasta, pizza, or anything you like!
- Shown above served with lightly sauteed zucchini noodles. To make: add a ½ tbsp oil to a pan, add 4 cups of zucchini noodles and 1 large tomato (serve 1-2). Cook until softened (2 min), and top with sauce. Below is a picture of the zucchini noodles on their own.
