Ingredients
This vibrant sauce packs a powerful punch of hidden vegetables, making it a sneakily healthy twist on a classic.
1 Tbsp extra virgin olive oil
1 yellow onion, finely diced
2 garlic cloves, crushed
3 celery stalks, finely diced
1 zucchini, finely diced
1 red capsicum, finely diced
2 carrots, finely diced
2 C baby spinach, roughly chopped
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried rosemary
1 tsp smoked paprika
1 bottle (roughly 3 C) organic passata sauce
2 C vegetable or bone broth
1 Tbsp tomato paste
¼ C chopped fresh parsley or basil
Method
1. Add the oil, onion, and garlic in a large pot over medium heat. Cook for 2 to 3 minutes or until the onion becomes translucent.
2. Add the celery, zucchini, capsicum, carrots, and spinach and cook for around 15 minutes, continually stirring until the vegetables soften.
3. Add the oregano, thyme, basil, and paprika and stir for 1 minute.
4. Add the passata, vegetable broth, and tomato paste. Stir to combine well. Bring to a boil, then reduce the heat and simmer for 15 minutes.
5. Allow the sauce to slightly cool, then add the fresh herbs and blend to a smooth consistency.
6. Allow the sauce to fully cool. Serve, refrigerate, or freeze in portion sizes.
This sauce is also fantastic for topping pizzas, baked potatoes, or used as a base for stuffed vegetables.
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