Note: You can substitute 1/2 cup whipping cream for the 15% cream.
All children who dont like vegetables will be had with this recipe because they are nearly invisible.
Serve with tortellini and you will have a hit.
Furthermore, its a sauce that keeps very well in the freezer for several weeks.
Let me know how it goes!
Ingredients
- 2 cans (28 oz; 796 mL each) diced tomatoes
- 1 can (5-1/2 oz; 156 mL) tomato paste
- 2 tbsp (30 mL) olive oil
- 2 cloves garlic, chopped
- 1 onion, finely chopped
- 1 zucchini, finely chopped
- 1 carrot, finely chopped
- 3/4 cup (190 mL) 15% cream
- 1/2 tsp (2 mL) basil
- 1 tsp (5 mL) oregano
- 1/2 tsp (2 mL) thyme
- Pinch hot pepper flakes
- 2 bay leaves
- Salt, to taste
- Pepper, to taste
- 1/4 cup (65 mL) Parmesan cheese, grated
Steps
- Crush the tomatoes in a food processor or choose canned tomatoes that are already crushed.
- Heat the olive oil over medium-high heat. Sauté the garlic and onion for 2 minutes or until softened.
- Add the zucchini, pepper and carrot and cook over medium heat for 5 minutes.
- Remove from saucepan and set aside.
- In the same saucepan, add the crushed tomatoes, the tomato paste and all of the other ingredients, except the cream.
- Simmer over low heat for 20 minutes.
- Add the cream. Cook for another 5 minutes.
