Homemade Vegetable Marinara Sauce

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  2 large or 646g

• Carrots

  Raw

  3 large or 216g

• Onions

  Raw

  1 large or 150g

• Mushrooms

  Oyster, raw

  1 ½ cup sliced or 129g

• Tomato sauce

  Canned

  7 cup or 1.72kg

• Tomatoes

  Crushed, canned

  1 can (15 oz) or 425g

• Garlic

  Raw

  1 ½ tbsp or 13g

• Italian Herb Seasoning Grinder

  McCormick

  3 teaspoon or 9g

• Salt

  Table

  2 ½ tbsp or 45g

• Pepper

  Spices, black

  1 tsp or 2g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

Directions

1. Wash, peel ( if needed), and dice all the vegetables( except the mushrooms & diced tomatoes). Toss all of the veggies into a food processor. Pour 2-3 tbsp of vegetable oil into a large pot. Turn the heat on medium. Add all of the minced vegetables into the pot Add in the tomato sauce, diced tomatoes, seasonings, and garlic. Pour in 3 cups of water, and mix until everything is well combined. Toss in the mushrooms, and fold in. Stir everything, and let simmer over medium heat for 45 minutes. Let cool, pour the sauce into freezer bags, and freeze for up to 3 months or so.

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