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Veggie Garden Marinara Sauce

Veggie Garden Marinara Sauce

Serve this delightful fresh sauce over any pasta desired.


  • 2 - 3 pounds fresh ripe, red tomatoes (Roma'sor any other variety)
  • 2 tablespoons extra-virgin olive oil
  • 4 - 5 cloves garlic, minced
  • 1/2 onion, diced
  • 1 stalk celery with leaves, diced
  • 1/2 carrot, diced
  • 1/2 bunch Italian parsley, diced
  • 1 teaspoon kosher or sea salt
  • 30 basil leaves, minced
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  1. Fill a large, deep pot full of water and bring to a boil.
  2. Place the tomatoes in and cook them until the outer layers of skin/peel begins to crack.
  3. In the meantime, in a large fry pan, saute the garlic, onion, celery and carrots in the olive oil for only a few minutes. Remove from heat.
  4. Remove the tomatoes from the boiling water as soon as the cracks appear. Allow to cool.
  5. When cool, remove the peel/skin with your hands and remove the green stem area.
  6. In the fry pan with the sauteed ingredients, squeeze the tomatoes through your fingers into the fry pan.
  7. Add salt.
  8. Cook the sauce mixture for about 20 minutes or until the desired level of doneness.
  9. Add chopped basil and parsley.
  10. Taste, and add more salt, if needed.


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