https://calgaryavansino.com/recipes/hearty-vegetable-tomato-sauce/
Ingredients
- 2 tbsp extra virgin olive oil
- 135g or 1 medium yellow onion, cut into medium chunks
- 230g or 2 medium courgettes (zucchini), cut into medium cubes
- 100g or 3 small to medium carrots, coarsely chopped
- 190g cremini or button mushrooms, trimmed and halved or quartered depending on size
- 3 garlic cloves, minced
- 1kg fresh tomatoes, chopped into medium chunks
- 2 tbsp tomato purée
- 1 tsp dried thyme
- pinch of coarse salt and ground pepper
- 2 tbsp fresh oregano leaves, coarsely chopped
- 2 tbsp flat-leaf parsley, coarsely chopped
- 2 tbsp fresh basil leaves, coarsely chopped
- 2 tbsp extra virgin olive oil
- 1 cup or 1 medium yellow onion, cut into medium chunks
- 2 cups or 2 medium courgettes (zucchini), cut into medium cubes
- 1 cup or 3 small to medium carrots, coarsely chopped
- 2 1/2 cups cremini or button mushrooms, trimmed and halved or quartered depending on size
- 3 garlic cloves, minced
- 5 cups fresh tomatoes, chopped into medium chunks
- 2 tbsp tomato purée
- 1 tsp dried thyme
- pinch of coarse salt and ground pepper
- 2 tbsp fresh oregano leaves, coarsely chopped
- 2 tbsp flat-leaf parsley, coarsely chopped
- 2 tbsp fresh basil leaves, coarsely chopped
This is what healthy comfort food should look like – hearty, filling and nutritious. What more could you want from a soup? It can also be easily blitzed up if you prefer puréed soups or you want to use it as a pasta sauce. Versatile!
In a medium pan, heat the oil on medium-high temperature. Add the onion and cook until translucent for about 5 minutes.
Add the courgette (zucchini) and carrots and cook for about 4 minutes, until the vegetables soften slightly, adding a dash of water to the pan if the vegetables begin to catch.
Add the mushrooms and cook for 3-4 minutes more and then finally add the garlic and cook for a further 1-2 minutes.
Next add the tomatoes, tomato purée, dried thyme, season and bring the mixture to a boil. Reduce the heat to a gentle simmer and cover and cook for 20 minutes, then remove the lid and cook for a further 25-40 minutes, stirring occasionally.
You want the vegetables to retain their shape, so don’t cook for as long as you would if you were making a smooth sauce. Stir in the fresh herbs (you can use dried herbs if you can’t get fresh ones) and then pour over pasta, polenta or rice.
