File this under “easy-mom-dinner-hacks.” This ultra-smooth sauce is a crowd-pleaser in my house and is packed with delicious, nutritious veggies. The preparation is similar to the magic meat sauce, but comes together in a flash for meatless meals—and you don't need to be fussy with how you cut everything, because it all gets blended at the end. It's a great way to use up any extra veggies you have before they go bad! Use this in place of store-bought sauce (but don’t stop buying them; you need the jars!) for pasta night, lasagna, pizza, you name it. Your kids will love it!
Ingredients
2 tablespoons olive oil
1 yellow onion, diced
1 carrot, cut into coins
1 orange or red pepper, diced
4 garlic cloves, chopped
2 tomatoes (I used one Roma and one from the farmer’s market), diced OR 2 pints cherry tomatoes, chopped
1/4 cup tomato paste (optional)
1/2 - 1 teaspoon salt, to taste
1 teaspoon garlic powder
1 tablespoon sweet paprika
2 teaspoons dried oregano
2 cups vegetable broth
Directions
Heat the olive oil in a large skillet over medium heat.
Add the onion, carrot, and bell pepper to the pan and cook until the onion is translucent, about 10 minutes.
Stir in the tomatoes and garlic.
Add the tomato paste (if using) and spices, and cook until it becomes a deeper red to caramelize the tomato flavor.
Stir in the broth and cover the pan. Let cook until all of the veggies are soft and cooked through.
Carefully transfer the mixture to a blender and pulse until smooth. Serve with your favorite pasta.
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