Best Veggie Pasta Sauce Recipe

Name: Best Veggie Pasta Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1lb.12 oz. cn crushed tomatoes, or whole Roma tomatoes, drained and crushed; 1/2 cn whole black olives, or 1/2 cup marinated (deli) olives (omit salt), chopped and pitted; 1 13 oz cn mushrooms, or 1/2lb. of fresh sliced mushrooms; 1 shallot, thinly sliced, 1/3 reserved; 1 med. onion, diced, 1/2 reserved; 4-6 cloves garlic, depending on size, sliced or minced (I prefer sliced); 1-2 med. carrots, sliced or diced; 1 celery heart, or two stalks plus a pinch of celery seed (reserved), sliced or diced; 1 med. yellow squash; 1 med. zucchini; 1 Tb oregano or 5 fresh sprigs; 1 t marjoram; 1 Tb basil, or 5 fresh leaves; 1 t crushed rosemary or 1 fresh sprig; 2 bay leaves; 2 T high-quality extra-virgin olive oil; 1 cup red wine (make sure wine is DRINKING quality, NOT cooking wine), 1/4 reserved (optional); 1/8 cup red wine vinegar; 2 Tb balsamic vinegar; 2 Tb Romano cheese (optional); 2 Tb Parmesan cheese (optional); 1 t MSG (optional); grey sea salt, or plain sea salt, or kosher to taste; pepper melange or fresh ground pepper to taste

Servings: persons

1 1lb.12 oz. cn crushed tomatoes, or whole Roma tomatoes, drained and crushed
1/2 cn whole black olives, or 1/2 cup marinated (deli) olives (omit salt), chopped and pitted
1 13 oz cn mushrooms, or 1/2lb. of fresh sliced mushrooms
1 shallot, thinly sliced, 1/3 reserved
1 med. onion, diced, 1/2 reserved
4-6 cloves garlic, depending on size, sliced or minced (I prefer sliced)
1-2 med. carrots, sliced or diced
1 celery heart, or two stalks plus a pinch of celery seed (reserved), sliced or diced
1 med. yellow squash
1 med. zucchini
1 Tb oregano or 5 fresh sprigs
1 t marjoram
1 Tb basil, or 5 fresh leaves
1 t crushed rosemary or 1 fresh sprig
2 bay leaves
2 T high-quality extra-virgin olive oil
1 cup red wine (make sure wine is DRINKING quality, NOT cooking wine), 1/4 reserved (optional)
1/8 cup red wine vinegar
2 Tb balsamic vinegar
2 Tb Romano cheese (optional)
2 Tb Parmesan cheese (optional)
1 t MSG (optional)
grey sea salt, or plain sea salt, or kosher to taste
pepper melange or fresh ground pepper to taste

1
After preparing and reserving vegetables, heat olive oil in large pan or skillet.
2
Saute olives, 2/3 shallot, 1/2 onion, garlic, carrots, and celery until they begin to blacken around edges, or until minced garlic is golden brown.
3
Add 3/4 cup red wine and reduce until gone.
4
Add vinegars and reduce until gone.
5
Add remaining shallot and onion, mushrooms, zucchini and yellow squash and saute until onion is translucent.
6
Add crushed tomatoes, Romano cheese, MSG, and herbs, stir until combined, add remaining wine, salt and pepper and stir again.
7
Simmer on low for one hour, uncovered, adding water if necessary, and stirring occasionally.

1161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 1lb.12 oz. cn crushed tomatoes, or whole Roma tomatoes, drained and crushed, 1/2 cn whole black olives, or 1/2 cup marinated (deli) olives (omit salt), chopped and pitted, 1 13 oz cn mushrooms, or 1/2lb. of fresh sliced mushrooms, 1 shallot, thinly sliced, 1/3 reserved, and more.

Yes, Best Veggie Pasta Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Best Veggie Pasta Sauce

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