Ingredients
Vegetables & Fresh Herbs
- 1 cup yellow onion (grated)
- 1 cup carrot (grated)
- 4 garlic cloves (minced)
- ½ cup fresh basil (chopped)
- ½ cup fresh parsley (chopped)
Liquids
- ⅛ cup avocado oil
- 28 oz crushed tomatoes
- ½ cup vegetable broth
Seasonings & Spices
- 2 tablespoons tomato paste
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- ½ teaspoon coarse kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Sauté Aromatics: In a large pot or deep skillet, add the grated onion, grated carrot, avocado oil, and minced garlic. Sauté over medium heat for 5 minutes until the vegetables soften and the garlic becomes fragrant.
- Add Remaining Ingredients: Pour in the crushed tomatoes, vegetable broth, chopped fresh basil and parsley, tomato paste, honey, garlic powder, onion powder, dried oregano, sweet paprika, kosher salt, black pepper, and red pepper flakes. Stir well to combine all ingredients evenly.
- Bring to Boil: Increase heat to high and bring the mixture to a rolling boil to activate flavors and start thickening the sauce.
- Simmer Sauce: Reduce heat to low-medium and cover the pot with a lid. Let the sauce simmer gently for 15 to 20 minutes, stirring occasionally to prevent sticking and ensure even cooking. This allows flavors to meld and sauce to thicken.
- Serve Warm: Remove from heat and serve the sauce warm over cooked spaghetti or your favorite pasta.
Notes
- You can adjust the red pepper flakes to make the sauce spicier or milder according to taste.
- For a smoother sauce, use an immersion blender after simmering to blend the vegetables.
- The sauce can be refrigerated for up to 4 days or frozen for up to 3 months.
- If you prefer a richer flavor, add a splash of red wine during the simmering step.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
