Ten Minute Fresh Tomato Sauce

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/4 cup Basil, fresh
  • 5 cloves Garlic
  • 1 tbsp Oregano, fresh
  • 5 cups Tomatoes
  • 1 Yellow onion

• Canned Goods

  • 1/4 cup Tomato paste

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 1 cup Water

Found on withfoodandlove.com

Description

Ingredients

• 1 tablespoon olive oil
• 5 cloves garlic, minced
• 1 yellow onion, diced small
• 1 teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ cup tomato paste + ¼ cup warm water
• 1 cup water
• 5 cups tomatoes, cored + diced
• 1 tablespoon fresh oregano, chopped
• ¼ cup fresh basil, julienned
• 1 medium green zucchini
• 1 medium yellow zucchini or summer squash
• 1 teaspoons olive oil
• 1 cup white beans
• 1 cup fresh tomato sauce
• sea salt, to taste
• black pepper, to taste
• basil, to garnish

Directions

• In a large sauce pan heat the olive oil over low heat. Toss in the onions, garlic, salt and pepper, and Sweat for three minutes.
• While the onions are and garlic are cooking mix the tomato paste with the warm water, and set aside.
• To the pan, add in the water, tomatoes and tomato paste mixture and stir to combine well and cover. Turn the heat up to high and simmer for 6 minutes.
• Uncover, and remove from heat. Pour the tomatoes into a food processor and pulse for a few seconds until youve reached your desired consistency. Add in the fresh herbs, and pulse once or twice more.
• Voila!
• Heat the olive oil in a skillet over low-medium heat.
• Add in the zucchini and sauté for 2 minutes. Add in the white beans and the tomato sauce and simmer for 2 - 3 minutes more or until the veg is heated throughout.
• Season with a pinch of salt and pepper if desired, and serve warm with a sprinkle of fresh julienned basil.