GARDEN MARINARA SAUCE WITH PASTA
Whether the tomatoes come from your backyard garden or the produce section of your supermarket, making a homemade sauce is the best way to bring out that just-picked-taste. And it doesn’t need to take all day, either! Use a variety of tomatoes to heighten the flavor of your sauce without having to add too many additional ingredients. In addition to the Heart-healthy red wine and tomatoes, this sauce incorporates zucchini and garlic, which support your Liver!
Whether the tomatoes come from your backyard garden or the produce section of your supermarket, making a homemade sauce is the best way to bring out that just-picked-taste. And it doesn’t need to take all day, either! Use a variety of tomatoes to heighten the flavor of your sauce without having to add too many additional ingredients. In addition to the Heart-healthy red wine and tomatoes, this sauce incorporates zucchini and garlic, which support your Liver!
[cooked-sharing]
Warm olive oil in a sauté pan over medium heat.
Add the garlic and onion and sauté for 2 minutes.
Add the zucchini and sauté for about 3 minutes, mixing to avoid sticking.
Season with freshly ground salt and pepper.
Add the chopped tomatoes, mix, and let simmer for about 25 minutes, or until the tomatoes break down. Cooking time will depend on the ripeness of your tomatoes.
Use a large spoon to mix the sauce while smashing the larger tomato chunks.
Add the red wine and stir until combined.
Return to a simmer and let cook for another 5-6 minutes.
Using an emersion blender process until the sauce is of desired consistency. 30 seconds will slightly thicken the sauce and puree the large tomato chunks; 2 minutes will puree the tomatoes, zucchini, and seeds, creating a smoother consistency.
The sauce will still have beautiful green flecks from the zucchini.
Season to taste and serve over your favorite pasta.
Ingredients
Directions
Warm olive oil in a sauté pan over medium heat.
Add the garlic and onion and sauté for 2 minutes.
Add the zucchini and sauté for about 3 minutes, mixing to avoid sticking.
Season with freshly ground salt and pepper.
Add the chopped tomatoes, mix, and let simmer for about 25 minutes, or until the tomatoes break down. Cooking time will depend on the ripeness of your tomatoes.
Use a large spoon to mix the sauce while smashing the larger tomato chunks.
Add the red wine and stir until combined.
Return to a simmer and let cook for another 5-6 minutes.
Using an emersion blender process until the sauce is of desired consistency. 30 seconds will slightly thicken the sauce and puree the large tomato chunks; 2 minutes will puree the tomatoes, zucchini, and seeds, creating a smoother consistency.
The sauce will still have beautiful green flecks from the zucchini.
Season to taste and serve over your favorite pasta.
