When you are a mom, recipes with too many steps don’t cut it. You need recipes that are easy, quick and uncomplicated.
After a bit of tinkering I mastered a sauce recipe that is wonderful on pizza and delightful on pasta! It’s easy, and chock full of veggies.
Have I gotten your full attention yet?
Save this recipe, and memorize it. It will come in quite handy for those weekday nights! And it can be easily frozen in 1 cup servings for those busy days when all you have time for is boiling the pasta!
The BEST pasta/pizza sauce:
1/2 a large bell pepper (chopped)
1 large carrot (chopped)
1/2 a large onion (in chunks)
2 medium tomatoes chopped (optional)
1 cup tomato paste
Fresh basil leaves
2 cloves garlic (minced)
2 tbsp butter
1 tbsp sugar
Salt/pepper to taste
*1/2 cup cauliflower florets optional
*1/2 cup butternut squash chunks optional
- Start by boiling the bell pepper, carrot and onion. (And if you have some cauliflower or butternut squash, you can add that too). Don’t put too much water. You want just enough to boil the veggies and to puree.
- In a separate pot add the tomato paste (and tomatoes, if you are using them), butter, salt/pepper, basil, Italian seasonings, and sugar. And enough water to cook. Put on low heat.
- Once the veggies boiling are tender, puree the veggies and water with the garlic.
- Then add the puree to the tomato mixture and turn the heat up to medium-high. Watch for splattering. Add a little more water, if needed.
- Let boil for about 5-7 minutes, then let simmer for about 10 minutes. Add or boil off water for desired consistency. A pizza sauce should be more thick, and some like a thinner pasta sauce.