This homemade tomato sauce is not only simple and tasty, but also deceptively healthy. While you could never tell from its taste, this tomato sauce represents a full serving of vegetables including tomatoes, carrots, celery, and onions. Paired with gluten-free fusilli pasta, this meal is a winner with both the kids and adults.
When preparing this dish for the kids, I skip the vegetables because my kids prefer it plain; however, my husband and I prefer some color and texture. By simply adding bright green asparagus and woody mushrooms, the dish takes on a more complex flavor profile. I like to finish off the dish by garnishing with parsley, crushed red pepper, and a drizzle of olive oil.
- 2 tbsp grape seed oil
- 2 cloves garlic Chopped
- 1/3 cup onion chopped
- 1/2 cup celery chopped
- 1 carrot finely chopped
- 2 tomatoes chopped
- 1/2 tsp oregano
- 1 tbsp parsley finely chopped
- salt to taste
- crushed black pepper to taste
- 1 cup veggie stock
- 10 asparagus cut diagonally
- 1/2 cup oyster and shiitake mushrooms
- 3 cups Brown Rice pasta
- Place 2 tbsp grape seed oil in a pan.
- Add the garlic first and then onion. Let it cook for a minute.
- Immediately, add the celery and carrot and cook for another minute.
- Finally, add the chopped tomatoes and let it cook for 3-4 minutes on medium heat.
- Sprinkle salt, crushed black pepper and Crushed oregano.
- Add 1 cup of veggie stock and the sauce come on a boil.
- Making sure at this time all the veggies are tender.
- Transfer the cooked ingredients to the vita mix and blend until smooth.
- Put the blended sauce in a pan and mix the cooked brown rice pasta in it.
- Check for salt and pepper at this point of time.
- Incase, the tomato sauce is thick one can add little vegetable stock to thin it, until the pasta is coated well.
- Garnish with chopped parsley and a drizzle of olive oil.