This “secret” sauce is a great go-to marinara that you can make in your blender that tastes like a fresh tomato basil sauce but in fact is loaded with roasted veggies.
I’m always trying to “up” our veggie intake and this spaghetti sauce is the perfect place to incorporate them. I am crazy about roasted vegetables and they give this sauce a depth that only roasting can do.
Start by chopping up whatever vegetables you have on hand and then drizzle with olive oil and season. I used onion, carrots, bell pepper, cherry tomatoes shallots and garlic. The roasted garlic alone is pure perfection.
Then you place the roasted vegetable goodness + canned plum tomatoes + spinach + fresh basil in your blender.
Now you can simmer and add to your lasagna, pizza, spaghetti, etc. This recipe is for a double batch so you can freeze the leftovers for the next time you are in need of a tasty marinara sauce that your family will devour.
- 1 medium onion, quartered
- 1 c baby carrots, quartered lengthwise
- 1 red bell pepper, seeded and quartered
- 1 shallot, halved
- 5 garlic cloves
- ¼ tsp dried oregano
- ½ tsp salt
- ¼ tsp pepper
- ⅓ c olive oil
- 2 (28) oz cans whole, peeled tomatoes (divided)
- 1 c spinach
- ½ c fresh basil leaves
- Place chopped veggies on a baking sheet and drizzle with olive oil. Sprinkle with seasonings and bake at 450 F for 20 minutes.
- Place 1 can of tomatoes in a high powered blender and add spinach, basil and roasted vegetables (including all of the olive oil left after roasting).
- Blend until smooth.
- Pour sauce back into a large sauce pan and add remaining can of tomatoes. I add the additional can after blending and roughly chop the tomatoes because I like chunks in my spaghetti sauce.
- Note: I use a kitchen shears to cut/chunk the tomatoes right in the pan.
- Simmer and season to taste if using right away.
- Freeze leftovers in freezer safe bags or freezer safe jars.