I’m good if you think I’m crazy after getting through this recipe. Everyone has their “go-to/quick” meal. Mine is a little out there, and it takes a little time on the back-end, but is as quick as opening a jar of marinara sauce in a pinch! This has my favorite ingredients all in one recipe, and it’s insanely good for you!
Okay, so I’m going to start this by saying you may think there are typo’s in quantities here…that is not the case. This is my base sauce for quite a few things from when we have marinara sauce over cheese tortellini and creamy marinara sauce (add alfredo sauce!), to adding more tomato paste and using on homemade pizzas. I will freeze it in “meal-size” amounts in freezer ziplock bags (4-5 ladles per bag). When I say base, every meal can be different. Add a little oregano, or an Italian seasoning. Add a little more sugar. Add sweet Italian turkey sausage or ground beef. It works as a great sauce for crockpot/slow-cooker or regular lasagna, and works great with “no cook” noodles!
300oz whole or diced all natural canned tomatoes
1/2c sea salt
16oz frozen spinach
1/2c minced garlic
1/2c dry leaf basil
1 sweet onion
1 small bag of baby carrots
2.5-3lbs summer squash, the smaller the better (almost seedless). chopped.
2.5-3lbs zucchini, the smaller the better (almost seedless). chopped.
12-14oz light olive oil
6oz tomato paste (optional)
1. Add all veggies to a good size stockpot. Add 1/2c sugar and 1/4c salt, only. Add the rest of the ingredients, minus the tomato paste. Simmer on low-medium for at least 4-5hrs (no, that was not a typo).
2. You will need to use a handheld puree-er to get a smooth consistency, and yes this takes time. You’ll find out now if you need the tomato paste. After puree-ed, taste. Does it need the additional 1/4c sugar and 1/4c salt? Those are the key ingredients to cutting the acidic taste. If it tastes like it needs something, add a little more. I’ll continue to cook on low for 6-8 more hours if I can. Reason is it makes the sauce very rich tasting.
When cooled, ladel 4-5 scoops into each quart size freezer bags. Place in deep freezer. Yield 18-22 meals depending on how much you package per meal. <- NOT a typo.