Monica's Sauce

For the Y weight challenge, we had to make over an eggplant parmesan recipe.  Team Blue's recipe started with a delicious sauce full of yummy veggies.  This recipe made a giant pot of sauce (in the future I'll probably cut the recipe in half).

Fresh Tomato Sauce: a serving of this sauce contains 2 to 3 servings of vegetables!

• 3 red bell peppers

• 3 finely grated zucchinis

• 3 finely grated carrots

• 1 pound plum tomatoes

• 2 (28 oz) cans crushed tomatoes

• 6 cloves garlic, smashed

• 1 package or jar sundried tomatoes

• 1 large onion finely chopped

• 1 cup veggie stock

• fresh basil

• oregano

Heat a large saucepan over medium heat. Add all your chopped and grated veggies except the sun dried tomatoes (plum tomatoes, onion, red bell pepper, zuchinni, carrots). Add a large pinch of dried oregano, then cook slowly, stirring occasionally, for about 20 minutes with the lid on, or until the vegetables are soft but not starting to brown.

Add the 2 cans of crushed tomatoes, ½ cup stock, a pinch of salt, and freshly ground black pepper. Bring to a boil, then simmer for about 20 minutes. Add in the basil and the sun dried tomatoes in the last 15 minutes. If the sauce seems too thick, add a little bit more stock.

The nutrition information is for an entire pot which would easily feed 15 people.