I say replace sugar with carrots in any tomato recipe. Additional veggies are a sneaky way to get them into the kids. Add olive oil near end of cooking to preserve its flavor.
Ingredients
- 1 green bell pepper , coarsely chopped - or more to taste
- 0.25 cups coarsely chopped carrot
- 6 cloves garlic , peeled
- 1 , 29 ounce
- 1 , 28 ounce
- 1 tablespoon dried Italian herb seasoning
- 1 teaspoon dried basil
- 0.5 teaspoons red pepper flakes
- 3 tablespoons olive oil
Instructions
-
1
Place green bell pepper, carrot, and garlic cloves into a food processor and pulse a few times until the vegetables are very finely chopped.
-
2
Transfer chopped vegetables into a large saucepan. Stir in tomato puree, crushed tomatoes, Italian seasoning, basil, and red pepper flakes; bring to a boil. Reduce heat to low and simmer uncovered until sauce has thickened, about 30 minutes. Stir in olive oil and simmer 1 to 2 more minutes. Sauce may be refrigerated up to 1 week.
Nutrition Facts
Per serving
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