This recipe is perfect for hiding veggies in your kiddos' spaghetti sauce. My kids eat this like it's going out of style, and who doesn't need more vegetables in their diet?
1 green pepper
1 red pepper
3 Roma tomatoes
Broil these on a foil-lined baking sheet until the skin is blackened. Remove from oven and cover with aluminum foil. After 10-15 minutes, peel and seed and place in food processor. Blend until smooth.
3 tablespoons olive oil
3 celery ribs with leaves, chopped
3 carrots, scrubbed and chopped (no need to peel)
1 small onion, peeled and chopped
1 zucchini, chopped (no need to peel)
4 cloves garlic, peeled and coarsely chopped
salt and pepper
While the peppers and tomatoes are broiling, heat 3 tablespoons olive oil in a stew pot over medium heat. Saute vegetables with seasoning for 10-15 minutes, until onion & celery are translucent and carrots are getting tender.
2-28 ounce cans crushed tomatoes (plain or with basil -- I use one of each)
2 tablespoons tomato paste
2 cups beef broth (you may need more)
1/2 cup packed fresh herbs (I use a combination of parsley, rosemary, and oregano -- off the stem, but no need to chop)
Add tomatoes, paste, broth, herbs, and pepper puree to the pot. Simmer for 20-30 minutes. Puree sauce in batches in the food processor. (I pour the sauce from the food processor to a large mixing bowl.) Salt and pepper again to taste. Add more broth if you like your sauce a bit thinner. Store in quart size freezer bags (about three cups per bag, you don't want to fill them too full). You'll end up with about 5 bags, so about a gallon of sauce. Lay the bags flat on baking sheets and freeze until firm. Remove them from the sheets and store in the freezer until you're ready for spaghetti!