Veggie Marinara Sauce
About 6 cups
1/4 cup olive oil
1 medium-sized zucchini, diced
1/2 of a medium-sized Spanish onion, diced
2 teaspoons garlic, minced
2 cups vegetable or tomato juice
8 medium-sized plum tomatoes, chopped
2 teaspoons sugar
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon black pepper
In a large saucepan, heat oil over medium heat and sauté zucchini, onion, and garlic 8 to 10 minutes, or until tender.
Add remaining ingredients and stir until well combined. Reduce heat to low and simmer 15 minutes, allowing flavors to “marry.”
NOTE: If you’ve got extra sauce, be sure to store it in an airtight container in the refrigerator; it should keep that way for up to a week.
