A few years back, I began reading labels and realized how much other “stuff” is in processed foods, including sauces.  So I began making our marinara that we use for pasta sauce, pizza sauce and anywhere else you’d use a jar of spaghetti sauce.  While often the batches of sauce will have some variation, this recipe is one that I’ve come to stick fairly close to.  In addition to the tomatos that are the base, this sauce is packed with other veggies.  I add pureed squashes for nutrients, carrots for sweetness and peppers and onions for flavor.  The carrots and squash are pureed in but we prefer the chunks of peppers and onions.  If you prefer a smoother sauce, simply puree these too.  This recipe is great on the stove-top or in the slow cooker.

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Filed under: Sauces~Dips~Marinades