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Miracle Garden Veggie Sauce

January 20th, 2014 / cat / 0 comments

This all-purpose pasta/rice/potato/quinoa/roasted veggie sauce is a great way to get your daily dose of vegetables.

**Makes about 3 cups” triple, and freeze additional sauce for a big time saver. If you freeze in glass jars fill only to fill line about 1” down!



1 tablespoon extra-virgin olive oil
1 small onion, cut into ½-inch pieces
2 carrots, cut into ½-inch pieces
2 zucchini chopped
2 celery stalks, cut into ½-inch pieces
2 garlic cloves, smashed
1/2 teaspoon sea or salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 roasted red pepper, cut into 1-inch pieces
2-3 chopped Organic Fresh Tomatoes
**Add Sundried Tomatoes for Extra Flavor – ¼ cup!

Instructions – Your Total Garden VEGGIE SAUCE!!!

  • Put the oil into a large saucepan set over medium heat.
  • Once oil is hot, add the onion, carrot, celery, garlic and 1/4 teaspoon salt.
  • Sauté ingredients together so that they gently sauté and turn slightly golden.
  • Add the oregano, basil, red pepper.
  • Cook until reduced by at least half.
  • Add, tomatoes, and sundried tomatoes.
  • Bring to a boil then reduce heat and simmer for 35 to 40 minutes, loosely covered.
  • Uncover and then simmer for an additional 15 to 20 minutes longer to thicken.
  • Turn off heat and let sit 5 minutes.
  • Use your hand held processor and crème to your desired consistency.
  • Cool before freezing.
  • (May separate a bit — no worries. Wonderful topped with grated Organic Feta).
  • If you prefer a chunky sauce, do not process – rather, pulse until desired consistency.  

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