from Chloe's Kitchen
Makes 4 cups
2 Tbsp olive oil
1 onion, finely chopped
1 large carrot, peeled and finely chopped
1 cup finely chopped celery
2 garlic cloves, minced
2 tsp Italian seasoning
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1 28-oz can crushed tomatoes
1/4 cup soy, almond, or rice milk (we do a soy/almond mix)
1 Tbsp brown sugar or maple syrup
Heat oil in a large saucepan over medium heat. Add onions, carrots, and celery and saute until onions are soft and vegetables are lightly browned. Add garlic, Italian seasoning, salt, and pepper, and let cook a few more minutes. Add crushed tomatoes and bring to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes, or until the sauce thickens.
Remove from heat and stir in nondairy milk and brown sugar, which will soften the acidity of the tomatoes. Adjust seasoning to taste.
Yummy stuff. You guys make it so fast!
ReplyDeletedefinitely going to try this!
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