This is my go-to basic vegetable sauce. The real key to this recipe is time. Take time to sweat your vegetables over low to medium heat, and let the magic happen before you add the tomatoes. Move it around every few minutes and deglaze the pot with a little olive oil if things start to stick. Add chili flakes to the oil for some great heat, and fresh herbs near the end as you please. Don't add salt until you're adjusting your final flavour!
Ingredients
1/4 Cup Olive Oil (EVOO)
Two onions
Two large carrots
50 Cloves of of Garlic
6-8 quarts of mushrooms
A Celery (use the top, include the leaves!)
6 Green Peppers (Use the Seeds too!)
2 Red Peppers (Use the Seeds too!)
10-15 Olives stuffed with pimentos
Spinach (to taste, I usually put a good a grocery store bunch, stems removed)
8 large Cans of Diced Tomatoes
2 TBSP Dried Oregano
2 TBSP Dried Basil
Fresh Basil
Fresh Parsley
Salt and Pepper
Dried chili flakes to taste
Method
Note : this is a large yield recipe for freezing several meals worth of sauce. This will produce a full 15 liter canning pot. Scale down for small meals!
If you're looking for a meat sauce, just brown your favorite cut, and add it after you puree. Don't forget to season it with salt and pepper when you brown it!
I blend this sauce with a hand mixer until smooth, as seen in the picture up top. If you prefer chunky, then dice up you favourite veg (mushrooms, celery, peppers) and add to pureed sauce. Simmer until veg is soft.
Enjoy!
Ingredients
1/4 Cup Olive Oil (EVOO)
Two onions
Two large carrots
50 Cloves of of Garlic
6-8 quarts of mushrooms
A Celery (use the top, include the leaves!)
6 Green Peppers (Use the Seeds too!)
2 Red Peppers (Use the Seeds too!)
10-15 Olives stuffed with pimentos
Spinach (to taste, I usually put a good a grocery store bunch, stems removed)
8 large Cans of Diced Tomatoes
2 TBSP Dried Oregano
2 TBSP Dried Basil
Fresh Basil
Fresh Parsley
Salt and Pepper
Dried chili flakes to taste
Method
Note : this is a large yield recipe for freezing several meals worth of sauce. This will produce a full 15 liter canning pot. Scale down for small meals!
- Coat the bottom of a heavy bottomed pot with olive oil, and heat on medium.
- Add Fresh ground Pepper, dried basil, oregano, and chili flakes to oil
- Add garlic. If you are going to blend sauce to smooth, leave them whole. If you're going to leave the sauce chunky, fine dice it.
- Dice vegetables in order of appearance and in desired size, and add to oil as you chop them.
- Saute the vegetable mixture (Without tomatoes) for 45-60 minutes on medium low heat. Add olive oil as needed to deglaze the pan if anything is sticking. Keep moving the vegetables around every few minutes. The whole mixture will release liquid and reduce considerably in size.
- Add Cans of tomatoes, bring to a simmer, and turn heat down to low.
- Partially cover and simmer on low for 60 minutes.
- Use a hand mixer or a blender to puree the sauce to smooth.
- Adjust salt as desired
- Add fresh herbs (lots of fresh basil, parsley) and serve!
If you're looking for a meat sauce, just brown your favorite cut, and add it after you puree. Don't forget to season it with salt and pepper when you brown it!
I blend this sauce with a hand mixer until smooth, as seen in the picture up top. If you prefer chunky, then dice up you favourite veg (mushrooms, celery, peppers) and add to pureed sauce. Simmer until veg is soft.
Enjoy!
