Makes 5 1/2 cups / Because pizza and pasta often top kids’ to-eat lists, this delicious sauce is a great way to boost their nutrient quotient. It’s got vegetables blended right in, and mum’s the word on how healthy it is. Spread over your favorite pizza crust with desired toppings; dollop on toasted English muffins, sprinkle with cheese, and broil until hot; use as a lasagna filling; or simply serve over cooked noodles. Freeze and save leftovers to use on busy nights.
2 tablespoons extra-virgin olive oil 2 tablespoons minced garlic 1/2 cup chopped onion 1 cup packed fresh spinach leaves, roughly chopped 1/2 cup finely grated carrot 1/2 cup finely grated zucchini 2 tablespoons chopped fresh oregano, or 1 tablespoon dried 2 tablespoons chopped fresh basil, or 1 teaspoon dried 1 large tomato, chopped 1 28-ounce can organic tomato sauce 1 12-ounce can organic tomato paste Salt and black pepper, to taste
1. Heat olive oil in medium sauté pan and cook garlic and onion until transparent. Add spinach, carrots, zucchini, oregano, and basil, stirring frequently for 5–7 minutes, until soft. Transfer to food processor; add chopped tomato and purée until smooth.
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2. In large heavy saucepan, mix tomato sauce and paste; add vegetable mixture and salt and pepper to taste. Simmer on low heat for 20–30 minutes (or cook in a slow cooker on low heat for 5–6 hours).
