Homemade Arrabbiata Sauce with Zucchini (the only tomato sauce you'll ever need

• Vegan
• Gluten free
• Paleo

• Produce

  • 6 Basil, leaves
  • 2 Carrots, large
  • 2 Celery stalks
  • 6 cloves Garlic
  • 1 1/2 tbsp Oregano, dried ground
  • 1/2 tsp Red chile pepper flakes
  • 16 Roma tomatoes, medium to large
  • 1 White or yellow onion, medium
  • 3 Zucchini, medium

• Canned Goods

  • 2 tbsp Tomato paste

• Ingredients

  • 1 Sea salt and freshly ground black pepper;

• Oils & Vinegars

  • 2 tsp Olive oil

Found on ambitiouskitchen.com

Description

Ingredients

• 16 medium to large Roma tomatoes, preferrably organic
• 2 teaspoons olive oil
• 6 cloves garlic, chopped
• 1 medium white or yellow onion, diced
• 2 large carrots, peeled and diced
• 2 celery stalks, finely chopped
• 2 tablespoons tomato paste
• 1 1/2 tablespoons dried ground oregano
• 6-8 basil leaves
• 1/2 teaspoon red chile pepper flakes
• 3-4 medium zucchini, preferably organic, chopped
• Sea salt and freshly ground black pepper, to taste

Directions

• Bring a large pot of water to a rolling boil over high heat. Sprinkle in a little bit of salt. Using a knife, cut an X into the end of each tomato. In a large bowl, add water and ice. Place a few tomatoes into the boiling water for about 1 minute or until you see the skins begin to peel off ever so slightly. Remove them with a slotted spoon, and place in ice water for another minute or until cool. Repeat with remaining tomatoes.
• Once the tomatoes are cool, remove from ice water and use your fingers to remove the skin by simply peeling it back from the X you created. Then slice and chop the tomatoes and place into another large bowl until ready to cook.
• In a large dutch oven or casserole pot, heat the olive oil over medium-high heat. Add the onions and garlic and saute until the onions become translucent, about 6-8 minutes. Then add celery, carrots, and a sprinkle of salt and pepper; saute until veggies are softened. Next add the tomatoes, tomato paste, basil, oregano, and chili pepper flakes and bring the sauce to a boil. Reduce heat to medium-low and simmer uncovered for about one hour, stirring every 10 minutes or so. During the last 15 minutes stir in zucchini.
• After sauce is done (the zucchini should be al dente), remove from heat and transfer half of the sauce to a blender or food processor. Try not to get the zucchini in the sauce youre about to blend. Blend/process until smooth then add the pureed sauce back to the pan. Season with more salt and pepper then serve immediately.