CHUNKY VEGETABLE SAUCE
Steps:
- Finely chop 4 shallots, 1 carrot and 1 celery stalk. Saute in a skillet over medium heat with 2 tablespoons butter and 2 thyme sprigs, about 6 minutes. Add 1/3 cup white wine and boil until evaporated, then add 4 cups Perfect Marinara Sauce (see Cook's Note) and cook 3 minutes. Stir in 1 tablespoon butter and season with salt and pepper. Toss with pappardelle.
- Photograph Kang Kim
CHUNKY GARDEN VEGETABLE SPAGHETTI SAUCE
Steps:
- In a large saucepan or medium stock pot, heat olive oil over medium heat for two minutes. Add in the onion, garlic, carrots, green pepper, and summer squash. Cook until onions turn translucent and vegetables start to soften, about 5-8 minutes, stirring occasionally.
- Increase temperature to medium-high. Add tomatoes and spices. Stir to combine. Bring mixture to a boil stirring occasionally. When sauce reaches a boil, reduce heat to medium-low and allow to simmer for 2 to 2 1/2 hours. The longer you let it simmer the fewer chunks there will be. Stir occasionally to prevent any sticking to the bottom of the pan.
- Remove from heat.
- Use sauce immediately or allow to cool completely before transferring sauce to freezer safe containers. Keep a container in the refrigerator for up to two weeks if you want to use the sauce shortly. Store the rest in the freezer.
Nutrition Facts : Calories 58 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 363 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
THE BEST CHUNKY VEGETABLE MARINARA SAUCE
This chunky vegetable marinara sauce with a lot of hidden veggie goodness is a great kitchen hack when you're looking for quick yet healthy and delicious meals that require minimum effort and little time to prepare. Make a batch of this sauce, keep it in your freezer and use up when cooking your pasta, jacket potatoes, gnocchi, ragu, stews, pizza topping and much more. It's a perfect recipe for fussy eaters as you can sneak that veggie goodness in very discreetly! Vegan & gluten free.
Provided by Tania Pilcher | Fit Foodie Nutter
Categories Dinner Lunch Side Dish
Time 1h
Number Of Ingredients 17
Steps:
- In a frying pan, heat up the olive oil until sizzling. Sautee onion and garlic over medium heat for a couple of minutes until slightly softened and translucent.
- Add carrots, courgette, leek, bell pepper, mushrooms into the pan and sautee for a further 5-7 minutes until the vegetables have slightly softened.
- Stir in tomato puree, smoked paprika, chilli flakes (if using), tinned tomatoes, vegetable stock, fresh basil and bring to a gentle boil. Cover with a lid and simmer for 30-40 mins until the sauce is reduced to the desired consistency. If the sauce is too thick, add water as needed. Taste the sauce at this stage & season with salt & pepper. If the sauce is a little too acidic, add coconut sugar to reduce the acidity.
- Using a hand blender or a food processor, blitz or pulse the sauce for a few seconds depending on how chunky or smooth you prefer it. When the sauce is at room temperature, transfer into Tupperware. Store in the fridge for up to 5 days or freeze for up to 4 months. If freezing, you might want to divide the sauce into separate individual serving portion sizes.
Nutrition Facts : Calories 146.25 kcal, Fat 8.66 g, Carbohydrate 15.1 g, Sugar 5.24 g, Protein 4.29 g, Sodium 461.61 mg, ServingSize 1 serving
CANNED CHUNKY TOMATO AND VEGETABLE SAUCE
I wanted a thick tomato sauce with lots of summer vegetables but without jalapenos or hot spices. I needed something with simple flavours for a pasta sauce or as a base for other dishes. Since I didn't find one, I made up my own and here it is.Note that in my method you don't process the jars after filling so it is relatively quick to do.
Provided by joanna_giselle
Categories Sauces
Time 2h10m
Yield 9 370 ml jars
Number Of Ingredients 10
Steps:
- Place 9 x 370ml jars with a wide neck in the dishwasher and wash at 65-70 C (around 149 F). Don't wash the lids in the dishwasher if they are new, just wash with hot soapy water.
- Meanwhile, wash all the tomatoes and peppers and scrape the zucchini lightly leaving some colour.
- Peel and chop the onion and peel and mince the garlic.
- Chop the tomatoes, peppers and zucchini into small chunks depending how chunky you want your sauce.
- Throw everything into a large stock pot and bring to the boil stirring every now and then so that you don't get any pieces stuck on the bottom. Once the tomatoes start to cook, the juices are released and you don't need to stir.
- Add the salt and remaining spices and allow mixture to boil over medium heat for about one hour.
- When the mixture has thickened to your liking turn off the heat but leave the sauce on the hotplate. It must not cool down.
- Dry the washed jars and their lids. The jars should still be slightly warm from the dishwasher.
- Fill each jar to just under the brim and seal carefully. Immediately turn jar upside down.
- Repeat until all the jars are filled.
- When the jars have cooled turn the right way up and store.
- This makes a mild sweet sauce which is very nice with pasta especially as a sauce in vegetarian lasagna.
- Edited: Since discussing canning techniques on the forum I felt I should mention that this method is appropriate for tomatoes in Greece which have a high acidic content. They do not spoil even without processing in a water bath. Traditionally Greeks make tomato sauce with tomatoes and salt, nothing else. Furthermore I don't remove the peel or seeds from the tomatoes as they are sweet and do not detract from the flavour. If your tomatoes are different then please process them so that they do not spoil and peel if you know that the skin will be bitter.
Nutrition Facts : Calories 84.1, Fat 0.9, SaturatedFat 0.2, Sodium 1575, Carbohydrate 18.4, Fiber 5.8, Sugar 11.7, Protein 4.3
CHUNKY TOMATO SAUCE
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 ounce diced salami and 4 minced garlic cloves in a skillet with 2 tablespoons olive oil over medium heat, 1 minute. Drain a 28-ounce can plum tomatoes (reserve the juice); crush into the skillet and cook 5 minutes. Add the tomato juice, 6 basil leaves and a pinch each of sugar, salt and pepper; cook 5 minutes. Stir in 3/4 cup water and simmer until thick. Toss with 12 ounces cooked fusilli. Top with grated parmesan and basil.
RIGATONI WITH CHUNKY VEGETABLE SAUCE
Skip the heavy bolognese and opt instead for a lighter, vegetable-based sauce that comes together in under 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 9
Steps:
- In a medium pot, heat oil over medium-high. Add onion and cook until translucent, about 5 minutes. Add zucchini and mushrooms and cook until vegetables soften slightly, about 4 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomato puree, season with salt and pepper, and bring mixture to a boil. Reduce heat to a rapid simmer and cook until zucchini is crisp-tender, about 8 minutes. Stir in oregano.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a sauce that coats pasta. Serve immediately.
Nutrition Facts : Calories 390 g, Fat 6 g, Fiber 5 g, Protein 14 g
THICK & CHUNKY TOMATO SAUCE WITH VEGGIES (CROCK POT)
Lots of vegetables gives this sauce a meat sauce look but isn't. I had friends come over while it was cooking and taste it a thought it was a meat sauce. I great way to get a variety of vegetables into your family without the I don't like that veggie! This freezes well so you can divide into freezer bags for future use (if it lasts). Use on pasta, in stew, bean dishes, top a pizza, or in soups. This can make this on your stove top as well.
Provided by Rita1652
Categories Sauces
Time 26m
Yield 4 quarts, 20-30 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large deep heavy bottom pot over medium high heat.
- Add next 7 ingredients and saute till almost tender about 10 minutes stirring frequently.
- Transfer to a large crock pot add tomatoes, dried seasoning, sugar, salt, and pepper.
- Cook for 5-6 hours on high stirring ever so often.
- If it starts to stick to bottom turn to low or finish by adding the fresh herbs.
- If you`re not around to stir cook on low till desired thickness.
CHUNKY ITALIAN SPAGHETTI SAUCE
Zesty traditional spaghetti sauce.
Provided by Soulfood
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Combine diced tomatoes, tomato sauce, garlic powder, sugar, parsley, salt, oregano, basil, and pepper in a saucepan; bring to a boil. Lower heat to medium-low, cover saucepan, and simmer until flavors blend, about 30 minutes.
Nutrition Facts : Calories 75.8 calories, Carbohydrate 15.1 g, Fat 0.3 g, Fiber 3.5 g, Protein 3.4 g, Sodium 1166.3 mg, Sugar 11.1 g
VEGGIE-PACKED TOMATO SAUCE RECIPE BY TASTY
Here's what you need: olive oil, carrot, onion, red bell pepper, celery, garlic, dried oregano, dried basil, tomato paste, whole peeled tomato, water, salt, pepper
Provided by Matthew Johnson
Categories Sides
Yield 16 servings
Number Of Ingredients 13
Steps:
- In a large pot at medium-high heat, add the olive oil and carrots to the pot. Cook the carrots for about 10 minutes until they start to brown slightly.
- Next add the chopped onion, red bell pepper, celery, garlic, oregano, basil, salt, and pepper to the pot and cook until the vegetables are caramelized and tender.
- Add the tomato paste, stir it into the vegetables, and allow the tomato paste to brown deeply. It should be very aromatic before moving forward.
- Add the canned tomatoes and water, bring the sauce to a boil, and then reduce to a simmer. Simmer the sauce for at least 1 hour.
- Add the sauce to a blender in batches or use an immersion blender to puree the sauce to your desired consistency.
- Let the sauce cool completely and then pour the sauce into freezer-safe bags. Place the bags into a leak-proof container/tray, and freeze for up to one month.
- Reheat the frozen sauce with ½ cup (120 ml) of water in a pot until it comes to a boil and then use as desired.
- Enjoy!
Nutrition Facts : Calories 78 calories, Carbohydrate 14 grams, Fat 2 grams, Fiber 4 grams, Protein 2 grams, Sugar 8 grams
CHUNKY PASTA SAUCE
Your kitchen will smell heavenly when it's time to dish up this hearty meal. With beef, pork and lots of veggies over pasta, this dish has it all. Add the extra 1/2 cup water if you want your sauce a bit thinner. -Christy Hinrichs of Parkville, Missouri
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef and pork over medium heat until no longer pink; drain., Transfer to a 3-qt. slow cooker. Stir in the tomatoes, water, tomato paste, vegetables, sugar, garlic and seasonings. Cover and cook on low for 6-8 hours or until vegetables are tender. Serve with pasta.
Nutrition Facts : Fat 12 g fat (4 g saturated fat), Cholesterol 54 mg cholesterol, Sodium 621 mg sodium, Carbohydrate 52 g carbohydrate, Fiber 7 g fiber, Protein 24 g protein.
EASY CHUNKY TOMATO SAUCE
This sauce can be used on pasta or pizza and spooned over vegetables, rice, or fish. It's perfect in our Vegetable Lasagna.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes 6 cups
Number Of Ingredients 6
Steps:
- Heat oil in a large saucepan over medium heat. Add the onion, the garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook until softened, about 5 minutes.
- Add the tomatoes with their juice and the thyme; simmer, stirring occasionally, until the sauce has thickened, 20 to 25 minutes.
CHUNKY VEGETABLE SPAGHETTI
You can have a veggie-packed, homemade spaghetti dinner on your table in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 14
Steps:
- Cook and drain spaghetti as directed on package.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add zucchini, carrots, mushrooms, onions and garlic; cook 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir in remaining ingredients except basil and cheese. Cook 3 to 5 minutes, stirring occasionally, until hot. Stir in basil. Serve sauce over spaghetti. Sprinkle with cheese. Makes about 5 1/2 cups sauce.
Nutrition Facts : Calories 470, Carbohydrate 84 g, Cholesterol 0 mg, Fat 1, Fiber 8 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 12 g, TransFat 0 g
CHUNKY MARINARA SAUCE
You'll love this Marinara sauce! This is great with fried eggplant or meatballs. I'm sure you could add ground meat if you wanted to make a meat sauce.
Provided by CALEIGHSMOM
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
- Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.9 g, Fat 2.4 g, Fiber 1.4 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 442.7 mg, Sugar 4.7 g
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