We gave ourselves a bit of a free pass when we came back to America to eat all the things we'd missed and just never stopped. Step 2 of getting my ish together is getting our food consumption under control. We're getting back on the paleo bandwagon, at least for now. I spent the past few days prepping so we would be sure to have no excuses. The first thing I made was our favorite tomato sauce from our last paleo kick. I made it my own and thought I'd share it with you since it's so uber delicious!
Ingredients:
1/2 tablespoon olive oil
3 cloves garlic, minced
1 yellow onion, finely diced
39 ounces crushed tomatoes (1 – 25 ounce can plus 1-14 ounce can)
2 zucchini
2 yellow squash
2 cup fresh spinach
1 – 14.5 ounce can diced tomatoes
1/2 baked sweet potato
1/3 cup fresh basil, chopped
2-3 tablespoons fresh thyme, chopped
1/2 cup chicken broth
1-2 tablespoons honey
salt and pepper to taste
Directions:
Steam the zucchini and squash until they're soft. When the zucchini and squash are soft, add them, the spinach, diced tomatoes, sweet potato, basil and thyme to a large food processor (mine is 11 quarts and I still separated it into to batches) and blend until mostly smooth and set it aside.
Then add the squash mixture and stir to combine. Add the honey to cut some of the acidity of the tomatoes.
Season with salt and pepper and viola! This is great over zucchini noodles, regular pasta, and just about anything else you can think of. It makes a ton, enough for 3 two people servings, at least. I like to eat some immediately and freeze some for later.
1/2 tablespoon olive oil
3 cloves garlic, minced
1 yellow onion, finely diced
39 ounces crushed tomatoes (1 – 25 ounce can plus 1-14 ounce can)
2 zucchini
2 yellow squash
2 cup fresh spinach
1 – 14.5 ounce can diced tomatoes
1/2 baked sweet potato
1/3 cup fresh basil, chopped
2-3 tablespoons fresh thyme, chopped
1/2 cup chicken broth
1-2 tablespoons honey
salt and pepper to taste
Directions:
Steam the zucchini and squash until they're soft. When the zucchini and squash are soft, add them, the spinach, diced tomatoes, sweet potato, basil and thyme to a large food processor (mine is 11 quarts and I still separated it into to batches) and blend until mostly smooth and set it aside.
Sauté the onions and garlic in the olive oil in a large stock pot. When the onions are soft, add the crushed tomatoes and simmer for about 10 minutes.
Then add the squash mixture and stir to combine. Add the honey to cut some of the acidity of the tomatoes.
Season with salt and pepper and viola! This is great over zucchini noodles, regular pasta, and just about anything else you can think of. It makes a ton, enough for 3 two people servings, at least. I like to eat some immediately and freeze some for later.
1 comments:
That looks delicious! I will definitely have to try it.
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