Spicy Vegetable Sauce
2(16oz) cans or 1 (32oz) can unsalted plum tomatoes
2 drained 1 (6oz) can unsalted tomato paste
- tbsp dried basil leaves
- tsp dried oregano leaves
1-2 tsp sweetener of your choice 1 tsp crushed red pepper flakes 1 tsp salt
2 tbsp water + 1 tbsp balsamic vinegar or fresh lemon juice.
1 small onion chopped
1 large clove garlic pressed
12 large mushrooms thinly sliced 2 medium carrots shredded
1 medium zucchini, julienne 1/2 cup black olives, sliced Method
Place the tomatoes, tomato paste, basil, oregano, red pepper flakes and salt in a blender and process or pulse very briefly, just until well combined but the tomatoes are still a bit chunky. Set aside.
Heat the water and vinegar or lemon juice in a large skillet. Cook the onion and garlic until slightly softened, about 5 minutes. Add the mushrooms and cook over medium high, stirring often until almost all of the moisture has evaporated (about 15 minutes). Add the carrots and zucchini and cook until just softened, about 5 minutes longer.
Stir in the sauce from the blender and the olives and heat over medium-low until just warmed through, stirring often. Set aside.
You can use for marina or for your favorite pizza .