You’re going to need a blender for this, oh, and the ability to keep a few hidden veggie secrets. Ruth’s delicious sugar-free summer sauce is perfect with pasta, a pizza marinara, or even as an alternative to ketchup. So, round up the family and enjoy this vitamin-rich summer sauce. Being sugar-free, it is also a great alternative to shop-bought jars of sauce.
- 1 x Tin of chopped tomatoes
- Half an onion
- 1 Stick of celery (chopped)
- 1 Carrot (chopped)
- 1 Clove garlic (chopped)
- Half a yellow pepper (deseeded and chopped)
- Small zucchini
- 1 Tbsp olive oil
- ½ tsp mild paprika (or more if you love it)
- Handful of fresh basil
- Salt and Pepper
Step 1: Heat the oil on a low heat and add the chopped onion. Cook till translucent.
Step 2: Add the carrot, celery, zucchini and pepper, and in a sealed pan cook until tender. Keep that heat on low and the lid on to retain the nutrients of the cooking vegetables.
Step 3: Add the chopped garlic and tin of chopped tomatoes, salt and pepper, and mild paprika. Cook for another 5 minutes on low heat. Stir in the fresh basil.
Step 4: Once all the ingredients have been cooked, let the mixture cool a little. Use a hand blender or add to a high-speed jug blender and puree the ingredients.
Step 5: Store the sauce in a jar and use it however you would like. Can someone say red sauce spaghetti!
Yours in health,