Stealthy Veggie Pasta Sauce
1 (15-ounce) can diced tomatoes
1-1/2 cups baby spinach
1 cup broccoli florets
1 cup diced zucchini
1/2 cup + 1/4 cup diced onion, divided
3 to 5 cloves garlic, crushed
2 tablespoons extra virgin olive oil
1 (15-ounce) can crushed tomatoes
1/2 cup cooking sherry
2 tablespoons tomato paste
1-1/2 tablespoons balsamic vinegar
1 tablespoon dried basil
1 teaspoon dried rosemary
salt, to taste
pepper, to taste
1. In a food processor, blend together diced tomatoes, spinach, broccoli, zucchini, onion, garlic, and olive oil. Blend until smooth.
2. Transfer mixture to a large sauce pan over medium heat.
3. Add 1/4 cup onion, crushed tomatoes, cooking sherry, tomato paste, balsamic vinegar, dried basil, dried rosemary, salt, and pepper. Bring just to boil, then reduce heat to low and simmer for 30 minutes.
We used this on "meat"ball subs and it was delicious! It also froze well for later use.
Source of recipe: I can up with this recipe to add nutrition to our Italian nights