Marinara sauce with vegetables

5 Jan

1 box tomato purée / pomodoro (about 2 cups)
1/2 cup carrot purée (optional)
1 small zucchini, thinly sliced
1/2 cup button mushrooms, quartered
4-6 cloves crushed garlic
1/2 tsp sugar
1/2 tsp thyme
1/4 tsp rosemary
1 tsp olive oil
5-10 basil leaves, sliced thinly
parmesan

Heat olive oil in a saucepan over medium heat. Add garlic and cook until fragrant. Add zuchinni and cook 5 minutes or until soft and bright green around the edges. You may need to add a little water to keep it from sticking.

Add tomato purée, carrot purée, mushrooms, sugar, thyme and rosemary. Simmer on low at least 15 minutes.

Serve over hot pasta with basil and parmesan on top.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: