Chunky Veggie Marinara Sauce
Chunky Veggie Marinara Sauce - An easy marinara sauce loaded up with chunky summer veggies. Perfect over pasta, zoodles, rice, baked potatoes, or polenta.
Servings: 6
Calories: 56kcal
Ingredients
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 small zucchini (or ½ large) (diced)
- ¾ cup diced eggplant (I used 3 mini eggplants which is probably about ½ of a large one)
- 1 large carrot (peeled and diced)
- 1 red sweet bell pepper (seeded and diced) (or color of choice)
- 1 28 oz can crushed tomatoes
- 1 tsp salt
- ½ tsp pepper
- 2 tsp dried basil
- 1 tbsp balsamic vinegar
- ½ cup vegetable broth (divided)
- Optional garnishes: fresh basil (vegan parmesan cheese or nutritional yeast)
Instructions
- Sauté the onion, carrot and garlic in ¼ cup vegetable broth for 5-7 minutes until starting to soften.
- Add the bell pepper, zucchini, eggplant and additional 2 tbsp vegetable broth ad sauté another 5-7 minutes. (If the mixtures starts to dry out, add 1tbsp of veggie broth at a time).
- Add the crushed tomatoes, salt, pepper, dried basil, balsamic vinegar and the remainder of the veggie broth and stir to combine.
- Simmer the sauce on low for 20 minutes, stirring occasionally.
- Serve over your favorite cooked noodles.
Nutrition
Calories: 56kcal | Carbohydrates: 11g | Protein: 2g | Sodium: 486mg | Potassium: 452mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3600IU | Vitamin C: 75.1mg | Calcium: 30mg | Iron: 0.9mg