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A pizza and pasta red sauce with sauteed vegetables and tomatoes. Every time I make this dish, I vary it based on available fresh vegetables, so feel free to do the same! Excellent with pizza, pasta, or chicken Parmesan. Freeze sauce if needed. Servings size depends on intended dish.

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Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
total:
2 hrs
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot over medium-high heat. Saute carrots and bell peppers, about 5 minutes. Add onion and garlic and saute to desired softness, about 5 minutes.

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  • Add tomato paste to the pot and distribute evenly. Pour in red wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon to deglaze; reduce heat to low. Add diced tomatoes, oregano, salt, and pepper. Simmer for 15 to 20 minutes.

  • Blend the red sauce to desired thickness using an immersion blender or food processor. Simmer further for enhanced flavor, at least 1 hour, or until ready to use.

Cook's Note:

If using fresh diced tomatoes and oregano, add at the end to prevent scorching.

Nutrition Facts

86 calories; protein 2g; carbohydrates 11.5g; fat 2.4g; sodium 452.3mg. Full Nutrition
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