I have been loving using fresh vegetables and fruits all summer long! The thought of the cold coming bums me out because it means no more fresh veggies from the farmers market!
But, last weekend, I was talking with my aunt who told me that she used a bunch of her garden veggies to make pasta sauce to freeze and enjoy throughout the cold winter season.
I can just imagine those freezing nights, and being able to take out this amazing sauce that was made out of all fresh veggies!
YES! Both my husband and I tried it and were absolutely in awe of how tasty it was. We did not add any sugar to this homemade pasta sauce, it is all vegetables and fresh herbs.
I wish I could make more meals and freeze them for the winter time, but our freezer is too small for that!
***Disclaimer, the ingredients and directions mentioned here only work when you have a pot that can hold at least 8 quarts. If you don’t have something that big and still want to make what you can, just contact me and I can send you some modified measurements.
20 large field tomatoes, cored and quartered
2 zucchini, diced
2 yellow squash, diced
1 large white onion, diced
1 eggplant, diced
1 green sweet pepper, diced
1 yellow sweet pepper, diced
5 garlic cloves, minced
20 fresh basil leaves
1 tbsp dried oregano
1 tbsp dried thyme
1/3 cup olive oil
1. Place all ingredients into the pot and slowly bring to a boil using a wooden spoon or a potato masher to mash everything.
2. Let simmer (not a rolling boil!) for 2-3 hours.
3. Halfway through your simmering, add 1/3 cup of olive oil and use an Immersion Hand Blender to smooth/liquify out the sauce. This will also help the sauce thicken as it mixes with the olive oil.
4. Let simmer until desired consistency is reached.
5. Let cool, and then decide you’re going to can, freeze, or share your pasta sauce!
Make this sauce with some healthy chicken parm!