Fridge Dump Marinara Sauce

Sunday, January 18, 2015



I've always been a veggie lover. But, it wasn't until I met my husband that my veggie limits were struck down and I realized the true power of a good, fresh vegetable.

We keep our fridge well stocked with whatever is on sale. But, that doesn't mean we always get to them before their wilty, yuck-o demise. I had some produce on its way out and decided to save it by cooking into some homemade marinara sauce.

Enjoy!


This is an off-the-cuff recipe you can use with a number of combinations of produce. I personally wish I had some fresh peppers on hand to toss in. 


Chop up some onion, celery, garlic, and carrots. Sprinkle with salt and sauté with olive oil over medium heat for ten minutes, stirring frequently.

While the carrots, onions and celery are sauteing, slice up some squash and/or zucchini. I used my handy little julienne slicer that my mom gave me for Christmas. :)


Add in your squash. Sauté for another ten minutes, stirring frequently. 


Handy little tip that my husband taught me: Have a trash bowl nearby for your trimmings, peelings, yada yada yada. You can easily dump all of your unused veggie parts while the sauce is simmering. I hate messes so, this is particularly advantageous for my cooking preferences.

Add a can of diced tomatoes (we cook for two and used no salt added tomatoes, adjust as needed), oregano, basil, salt, pepper, parmesan cheese and a pinch of sugar. Let the sauce simmer for at least 20 minutes. The longer it cookers, the more the veggies will cook down and release flavor. As with any recipe, taste and adjust to your liking!

Eat immediately or let cool and store for later. Boom.



Fridge Dump Marinara Sauce

Ingredients
  • 1 (28 oz) Can Diced Tomatoes
  • 2 Tbs Extra Virgin Olive Oil
  • 2 Carrots
  • 3 Celery Stalks
  • 3-4 Cloves Garlic
  • 1 Yellow Squash or Zucchini
  • Pinch Kosher Salt
  • Pinch Black Pepper
  • 1/2 Tbs Dried Oregano
  • 1/2 Tbs Dried Basil
  • 1/2 Tbs Grated Parmesan
  • 1 tsp Crushed Red Pepper Flakes
1. Heat olive oil in a large stock pot over medium-high.

2. Reduce heat to medium and add carrots, celery, onion, garlic to the pot and sauté for 5 minutes. Sprinkle with salt to release aromas. Stir frequently so veggies don't stick.

3. Add in squash.  Sauté for 10 more minutes, stirring frequently.

4. Reduce heat to medium-low and sweat the vegetables for another 10-15 minutes.

5. Stir in tomatoes, basil, red pepper and oregano. Simmer over low heat for 20 minutes, stirring occasionally.  Taste, and adjust seasonings as you see fit.

6. Optional- blend the sauce with an immersion blender for a more pureed texture. Voila!

Adapted from Comfortably Domestic


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