Vegetable Marinara Sauce

Vegetable Marinara Sauce

Things You'll Need On Hand:

• 10 Roma Tomatoes 
• 1 Can of Tomato Paste
• 1/2 Chopped White Onion
• 1.5 Cups Chopped Kale
• 1/2 Cup Chopped Carrot
• 5 Chopped Garlic Cloves
• 1 Cup Chopped Baby Bella Mushrooms
• Olive Oil
• Sea Salt
• Sugar
• Basil

In a large pot or Dutch oven, heat 8 cups of water to a boil. Once boiling, drop in Roma tomatoes for 1 1/2 minute. Immediately remove and immerse into ice water to blanch the tomatoes. The skin should crack. Once cooled, peel skin off of tomatoes. With Saran Wrap, pick up each tomato and squeeze until the majority of juices have run out. Then, dice the tomatoes into smaller pieces and blend in a food processor. Keep a hand full of diced pieces to add in later.

In a large pot or Dutch oven, place tomato purée and remaining chunks of tomato, along with 1 can of tomato paste. Begin to simmer.

In a wok or large heavy sauce pan, sauté chopped kale, onion, carrot, garlic and mushrooms with 2 tbs of olive oil. Once vegetables are cooked through, add into tomato sauce.

Add 1 tbs of sugar to reduce acidity. If you like your sauce sweet, add more sugar to taste.

Add 1 tbs of basil and a pinch of sea salt. Add more if needed, to taste.

Simmer for 30 minutes, adding in a few tbs of water here and so sauce doesn't dry out.

Add more water if you like your sauce runny.

Enjoy!