I love this recipe because it’s healthy, cleans out your produce drawer, and it’s super-easy. Plus it’s sugar-free which makes it a great fit for those sticking with Paleo or Keto diets.
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I used my Instant Pot which definitely makes it quicker, but I imagine you could also use a big pot on the stove or your slow cooker.
Ingredients
Lots of tomatoes
Onion
Carrots
Squash
Kale
Garlic
1 Cup Liquid
Salt
Italian herbs in some form–fresh, dried, essential oils.
What to do
- Fill your Instant Pot almost to the fill line with tomatoes. I cut mine in half before tossing them in.
- Add a peeled onion, a couple carrots, a cubed squash, a couple large leaves of kale, and a clove of garlic.
(The beauty is that there is minimal chopping. Large chunks are actually better for Step 6.) - Add liquid. I like to use homebrewed kombucha, but plain water would work.
- Salt and herb to taste. I like lots of fresh basil and oregano.
- Cook on high pressure for 20 minutes. Release pressure naturally or manually.
- Don’t skip this step. Use a ladle to scoop out most of the excess liquid. Save the veggie stock for soups and recipes. It’s what makes this sauce thick and rich and stick to your pasta.
- Use an immersion blender to puree the sauce. Alternatively, you can bath puree it in a blender.
- After it’s cool, freeze in thick freezer safe bags or canning jars.
- Repeat every time your counter is covered in tomatoes!
- Enjoy the fresh taste of summer all winter!
If you skip the Italian herbs, this recipe also makes a great base for chili. You can always add the herbs later if you decide to use it in an Italian recipe.
We use this on pasta, zucchini noodles, in recipes, and as tomato soup.