A great way to utilize all the fresh veggie from your garden. Freezes well and tastes delicious. Use for pizza sauce as well.
Ingredients
2 Tbs olive oil
2 onions
5 cloves garlic
6 carrots
5 stalks celery
2 bay leaves
¼ cup fresh basil
1 cup fresh parsley
3 cups spinach
10 cups chopped fresh tomatoes
2 tsp sea salt
1 Tbs sugar
2 (28 oz) cans organic crushed tomatoes
Instructions
I washed all the vegetables and starting with the onions, I cut them each into chunks and used my Cuisinart to finely chop each vegetable one type at a time.
I put a large pot on medium heat and added 2-3 tablespoons olive oil.
Add the onions, garlic, celery, carrots and saute until vegetables are soft, 5-10 minutes.
Stir regularly so vegetables do not stick.
Chop the basil, parsley and spinach and add to the large pot and stir another 5 minutes.
Add 2 cans of organic crushed tomatoes and fresh tomatoes that have been chopped into chunks in the cuisinart.
Add the salt, sugar and bay leaves and stir for another 5-10 minutes.
Transfer the entire contents of the large pot into a 5 quart crockpot and cook on low for 6-8 hours. You can freeze this sauce or use it over pasta, or as your pizza sauce.
It is full of anti-inflammation foods so you get this added benefit as well.
Recipe by Growing Weisser at https://www.growingweisser.com/fresh-harvest-vegetable-marinara-sauce-2